Sweet Potato and Rice Casserole

Better Homes and Gardens

• Ready In: 1 hr 20 mins
• 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.