Rice and Bean Burrito Pot Pie

Rice and Bean Burrito Pot Pie

Pillsbury® original breadsticks provide a simple addition to this flavorful rice and bean pot pie that’s served with sour cream - a hearty baked dinner!

Prep Time

20

Minutes

Total Time

1:10

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 730mg;
  • Total Carbohydrate 68g
    • (Dietary Fiber 7g,
    • Sugars 11g),
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 1 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.