Cook the quick brown rice according to directions for dozen minutes. Remove from heat. Stir in the enchilada sauce. Add 1.25 cup water and the dry oat bran muffin mix. Stir. Pour into a well-oiled 9x13 inch cake pan. Bake at 150ºC or 25 to 30 minutes or to desired doneness.

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