Instructions: Cook the Quick Brown Rice according to directions for 12 minutes. Remove from heat. Stir in the enchilada sauce. Add 1 1/4 cup water and the dry Oat Bran Muffin Mix. Stir. Pour into a well-oiled 9" x 13" cake pan.

Bake at 300 F. 25 to 30 minutes or to desired doneness.

VARIATION: A beaten egg added to the uncooked mixture will produce a lighter dressing.

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