Quick spanish style dressing

1. Cook the quick brown rice according to directions for 12 minutes.
2. Remove from heat.
3. Stiri in the enchilada sauce.
4. Add 1 ¼ cup water and the dry oat bran muffin mix. Stir. Pour into a well-oiled 9" x 13" cake pan. Bakei at 300°F.
5. 25 to 30 minutes or to desired doneness.
6. variation: a beaten egg added to the uncooked mixture will produce a lighter dressing.