Rice and Bean Burrito Pot Pie

Pillsbury® refrigerated original breadsticks provide a simple addition to rice and bean burrito pot pie that’s served with sour cream – a wonderful dinner!

  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 10
  • 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    480
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    730mg
    730%;
    Total Carbohydrate
    68g
    68%
    (Dietary Fiber
    7g
    7%
      Sugars
    11g
    11%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    25%;
    Calcium
    25%;
    Iron
    25%;
    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.
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