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 9x13 inch cake pan. Bake at 300 degrees for 25 to 30 minutes or to desired doneness.

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