Thursday, January 7, 2010

Rice & Bean Pot Pie

Serves: 5-6

1 T. oil
1 c. onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded & finely chopped
2 tomatoes, chopped
1 pkg. (5.6 oz.) Spanish rice mix
1 c. Monterey Jack cheese, shredded
1 can (15 oz.) pinto beans, rinsed & drained
1 can (11 oz.) refrigerated breadsticks
1/2 c. sour cream

Cook rice according to package directions. Meanwhile, heat oil in a medium skillet. Add onion, cook about 5 minutes. Stir in garlic and jalapeno; cook 1 minute, stirring constantly. Stir in tomatoes; cook until thoroughly heated. Remove from heat. Once rice is cooked, add cheese and stir until combined. In a greased 2-quart casserole dish, spread the rice mixture in the bottom and up the sides. Spread beans evenly on top of rice; cover beans with tomato mixture. Bake at 375 degrees for 20 minutes. Meanwhile, unroll breadsticks and separate into 12 strips. Remove casserole from oven and place 10 twisted breadsticks in a single layer over the top. Stretch and twist the 2 remaining breadsticks on top of the first layer in the opposite direction. Bake 20 minutes longer or until breadsticks are golden brown. Let stand 5 minutes before serving. Serve with sour cream.

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Tips: This was a fun twist (pun intended) on a traditional pot pie. For the rice mix, I used Knorr Fiesta Sides Spanish Rice. If your family enjoys beans or you are trying to stretch this meal, you can easily use a second can of beans. I think I will try it this way the next time I make it and add in kidney beans.

Recipe adapted from Pillsbury Pot Pies & Casseroles Magazine


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