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Rice and Bean Burrito Pot Pie

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Rice and Bean Burrito Pot Pie
  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 10
  • Servings 6
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Pillsbury™ refrigerated original breadsticks provide a simple addition to rice and bean burrito pot pie that’s served with sour cream – a wonderful dinner!
Updated Oct 26, 2010

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) refrigerated Pillsbury™ Original Breadsticks (12 Count)
  • 1/2 cup sour cream

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    This pot pie is baked first without the breadsticks on top so it can get hot enough without overbrowning the breadsticks.
  • tip 3
    This vegetarian pot pie is so hearty, you’ll never miss the meat! Serve with your favorite burrito toppings.
  • tip 4
    If you like refried beans, replace the pinto beans with 1 can (16 oz) Old El Paso® refried beans.

Nutrition Information

480 Calories, 15g Total Fat, 17g Protein, 68g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
730mg
30%
Potassium
760mg
22%
Total Carbohydrate
68g
23%
Dietary Fiber
7g
30%
Sugars
11g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
25%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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