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!

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

c43e7a71-bcfd-47f7-b9c9-c7e88d96a85a

Prep Time 20 min
Total Time 1 hr 10 min
Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.