Simple Way to Prepare Ultimate Rice and bean burrito pot pie
Hey everyone, it is John, welcome to our recipe page. Today, we're going to prepare a special dish, Recipe of Super Quick Homemade Rice and bean burrito pot pie. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Rice and bean burrito pot pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rice and bean burrito pot pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rice and bean burrito pot pie is 6 servings.. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Rice and bean burrito pot pie estimated approx 20 minutes. 1 hour 10 minutes..
To begin with this particular recipe, we must prepare a few ingredients. You can cook Rice and bean burrito pot pie using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients and spices that need to be Get to make Rice and bean burrito pot pie:
- 1 tablespoon olive or vegetable oil
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 jalapeños Chile, seeded, finely chopped
- 2 large tomatoes, chopped (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 pillsbury refrigerated original breadsticks
- 1/2 cup sour cream
Steps to make Rice and bean burrito pot pie
- Heat oven to 375F. Spray 2-quart casserole or 11x7-inch(2-quart) glass baking dish with cooking spray.
- In 10-inch skillet, heat oil over medium- high heat. Cook onion in oil 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.
- 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.
- Bake uncovered 20 minutes. Remove from oven. Unroll dough; Separate into 12 breadsticks. Twist 10 breadsticks; carefully arrange crosswise in single layer over casserole. Stretch and twist remaining 2 breadsticks; place lengthwise across other strips of dough.
- Bake 20 to 25 minutes longer or until breadsticks are golden brown. Let stand 5 minutes before serving. Serve with sour cream.
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