SWEET POTATO AND RICE CASSEROLE

Sweet Potato and Rice Casserole image

Provided by ratherbeswimmin

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

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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)

Steps:

Preheat oven to 350°.
In a medium saucepan, bring the water to boiling.
Stir in sweet potato, rice, and 1/2 teaspoon salt.
Return to boiling; decrease heat.
Simmer, covered, about 20 minutes or until liquid has absorbed.
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.
Transfer mixture to an ungreased 2-quart casserole.
Sprinkle with the remaining 1/2 cup cheese.
Bake, uncovered, about 30 minutes or until heated through.
Sprinkle each serving with pumpkin seeds.