South Of The Border Rice Bake

Rachel’s Gluten-Free Cookbook

Who: Rachel Moore
Cost: $15, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 142
Send checks to: Rachel Moore, 17845 Highway 14, Benton, IL 62812
or call 618-663-7733

South Of The Border Rice Bake


  • 3 C. cooked brown rice
  • 1 (4-oz.) can green chilies
  • 1/2 C. sliced black olives
  • 1 (15-oz.) can black beans drained
  • 1 (15.25-oz.) can whole kernel corn drained
  • 1-1/2 C. gluten free salsa
  • 1 C. gluten free mayonnaise
  • 2 T. gluten free taco seasoning
  • 3 boneless skinless chicken breasts cooked and diced into 1-inch pieces


  • In a large bowl, mix together rice, chilies, olives, beans, corn and chicken. Set aside.
  • In a separate bowl, whisk together salsa, mayonnaise and seasoning.
  • Pour over rice mixture and gently stir.
  • Pour into a 9x13-inch baking dish.
  • Bake uncovered at 350 degrees for 30-35 minutes, or until brown and bubbling.
  • Let stand for 10 minutes before serving.