Sweet Potato and Rice Casserole

By lbgtdep

Makes: 6 servings Prep: 30 mins Bake: 30 mins 350°F

Ingredients

• ps water
• 1 large sweet potato, peeled and chopped (1 1/2 cups)
• 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 sweet soybeans (edamame), thawed
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 1 8 ounce carton sour cream
• 1 4 ounce can diced green chile peppers, undrained
• 1/4 cup chopped green onions
• 2 tablespoons all-purpose flour
• 1 tablespoon snipped fresh sage
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• Toasted pumpkin seeds (pepitas) (optional)

Preparation

Step 1

Preheat oven to 350 degrees F. In a medium saucepan, bring water to boiling. Stir in sweet potato, rice, and 1/2 teaspoon salt. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed.
Meanwhile, in a large bowl, combine black beans, soybeans, 1/2 cup of the cheese, the sour cream, chile peppers, green onions, 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. If desired, sprinkle each serving with pumpkin seeds.
Nutrition Facts (Sweet Potato and Rice Casserole )
Per serving: 378 kcal cal., 15 g fat (8 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 36 mg chol., 773 mg sodium, 48 g carb., 7 g fiber, 4 g sugar, 16 g pro.
Percent Daily Values are based on a 2,000 calorie diet