When I say this is one of the easiest meal preps on the site, I'm not kidding. This Mexican Whole Grain Rice & Quinoa Casserole comes together with just 5 simple ingredients, but it tastes like you spent hours in the kitchen. It's hearty, balanced, and perfect for those weekends when you need to meal prep fast but still want something packed with flavor.
I love this recipe because it checks all the boxes: high protein, whole grains, fiber, and comfort food vibes. Plus, it's baked in one dish, which means less cleanup, a big win for me. I use VeeTee Whole Grain & Quinoa Rice because it cooks in just 2 minutes and has no preservatives, so it's quick and clean.
👉 Want even more time-saving meals like this? Grab the Workweek Lunch Meal Planner and let us do the heavy lifting for you.
The possibilities for rice meal preps is endless too! From Greek Turkey & Rice Bowls to Lighter Mango Chicken Sticky Rice, stir-fries and more! The list of possibilities with Vee Tee's gluten-free, vegetarian-friendly rice could go on forever! We mean, did you catch the vegan curry we made with their basmati rice? It was AH-MAZING!
Ingredients
- 1.5 packages Vee Tee Whole Grain & Quinoa Rice Mix
- 1 pound chicken breast, cooked and shredded/chopped
- 1 cup enchilada sauce
- 1 cup jalapeño refried beans
- 1 cup shredded Mexican cheese
- Chives, for garnish
- Mixed greens and plantain chips, optional
Instructions
- Preheat oven to 350°F and line an 8x8-inch pan with parchment paper.
- Cook VeeTee rice according to directions.
- Mix rice, chicken, refried beans, enchilada sauce, and half the cheese in a large bowl.
- Pour mixture into baking dish, then top with remaining cheese.
- Cover and bake for about 30 minutes.
- Let cool slightly before cutting, then divide evenly into 4 meal prep containers.
- Serve with mixed greens, plantain chips, and chives if desired.
Nutrition (per serving, not including sides)
Calories: 450kcal | Carbohydrates: 44.2g | Protein: 38.3g | Fat: 13g | Fiber: 5.3g
How to Store
Store portions in airtight meal prep containers in the fridge for up to 4 days. This casserole also freezes well. Just wrap individual servings in foil and store in freezer-safe bags for up to 2 months.
How to Reheat
Microwave: Reheat individual servings for 2-3 minutes, stirring halfway through.
Oven: Bake at 350°F for 15 minutes, covered with foil to retain moisture.
Substitutions
- Protein: Swap chicken for ground turkey, shredded pork, or even tofu for a vegetarian version.
- Beans: Use black beans or pinto beans if you can't find jalapeño refried beans.
- Cheese: Sub in dairy-free cheese to keep it lactose-free.
- Grains: Try rice substitutions, like cauliflower rice, if you're aiming for a lower-carb option.
FAQs
Can I make this vegetarian?
Yes! Just swap the chicken for extra beans or a plant-based protein like crumbled tempeh or tofu.
What can I use instead of enchilada sauce?
A quick homemade salsa or even taco sauce works well in a pinch.
Does this recipe freeze well?
It does. Freeze in individual portions and reheat in the oven or microwave for an easy future meal.
👉 If you love set-it-and-forget-it recipes like this, you'll also enjoy our slow cooker meal preps.
Ingredients
- 1.5 servings Vee Tee Whole Grain Rice & Quinoa
- 1-2 pound Chicken Breast cooked and shredded
- 1 cup enchilada sauce can use 1 ¼ cups for more flavor, if desired
- 1 cup jalapeno refried beans
- 1 cup shredded cheese
- chives for garnish
- mixed greens for serving
- plantain chips for serving
Instructions
- Pre-heat oven to 350 degrees F
- Line a 8x8 in pan with parchment paper
- Cook VeeTee Rice according to directions
- Mix rice, chicken, refried beans, enchilada sauce and half cheese together in a bowl
- Pour mixture into baking dish
- Top with remaining cheese
- Cover and bake for about 30 minutes
- Allow to cool slightly before cutting
- Evenly divide into 4 meal prep containers
- Serve with mixed greens, plantain chips and chives, if desired.
Notes
Nutrition
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