Sweet Potato And Rice Casserole

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 cups water
• 1 large sweet potato, peeled and chopped (1 1/2 c.)
• 1 cup uncooked long grain 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)

Recipe

• 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.