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)
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.
High Altitude (3500-6500 ft)
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