Sweet Potato and Rice Casserole

Submitted by ratherbeswimmin

"Better Homes and Gardens"

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Serves: 8

ingredients

• 2 cups water
• 1 large sweet potato, peeled and chopped (1 1/2 c.)
• 1 cup uncooked long grain white rice
• 1⁄2 teaspoon salt
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1⁄2 cups frozen shelled edamame, thawed
• 1 cup shredded monterey jack cheese (4 oz.)
• 1 (8 ounce) carton sour cream
• 1 (4 ounce) can diced green chili peppers, undrained
• 1⁄4 cup diced green onion
• 2 tablespoons all-purpose flour
• 1 tablespoon snipped fresh sage
• 2 garlic cloves, minced
• 1⁄2 teaspoon salt
• toasted pumpkin seeds, for garnish (pepitas)

directions

1. Preheat oven to 350°.
2. In a medium saucepan, bring the water to boiling.
3. Stir in sweet potato, rice, and 1/2 teaspoon salt.
4. Return to boiling; decrease heat.
5. Simmer, covered, about 20 minutes or until liquid has absorbed.
6. Meanwhile, in a large bowl, combine black beans, edamame, 1/2 cup of the cheese, the sour cream, chili peppers, green onion, flour, sage, garlic, and 1/2 teaspoon salt; stir in rice mixture.
7. Transfer mixture to an ungreased 2-quart casserole.
8. Sprinkle with the remaining 1/2 cup cheese.
9. Bake, uncovered, about 30 minutes or until heated through.
10. Sprinkle each serving with pumpkin seeds.