Rice and Bean Burrito Pot Pie

 

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

• 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.