Rice and Bean Burrito Pot Pie

By murphy91781

Ingredients

• 1 tablespoon olive or vegetable oil
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, finely chopped
• 1 jalapeño chile, seeded, finely chopped
• 2 large tomatoes, chopped (about 2 cups)
• 2 cans (15 oz each) Spanish rice with bell peppers and onions
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1 can (15 oz) pinto beans, drained, rinsed
• 1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)1/2 cup sour cream

Details

Servings 6
Preparation time 20mins
Cooking time 90mins

Preparation

Step 1

1. Heat oven to 375°F. Spray 2-quart oval casserole or 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until golden brown. Stir in garlic and chile; cook 1 minute, stirring constantly. Stir in tomatoes; cook until thoroughly heated. Remove from heat.
2. In medium bowl, mix rice and cheese; spread in bottom and 1/2 inch up side of casserole. Spread beans evenly over rice mixture. Top with tomato mixture.
3. Bake uncovered 20 minutes. Remove casserole from oven. Unroll dough; separate into 12 strips. Twist 10 strips; carefully arrange crosswise in single layer over rice and bean mixture. Stretch and twist remaining 2 strips; place lengthwise across other strips of dough.
4. Bake uncovered 20 to 25 minutes longer or until breadsticks are golden brown. Let stand 5 minutes before serving. Serve with sour cream.

You could add a pound of ground beef. Cook with the onion until thoroughly cooked, then drain before stirring in the garlic and chile. Continue as directed—except use a 3-quart casserole.

This pot pie is baked first without the breadsticks on top so it can get hot enough without overbrowning the breadsticks.

This vegetarian pot pie is so hearty, you’ll never miss the meat! Serve with your favorite burrito toppings.

If you like refried beans, replace the pinto beans with 1 can (16 oz) Old El Paso® refried beans.