Sweet Potato & Rice Casserole
By á-7571
This is a great recipe to make as a vegetarian main dish or as a side dish, and it's right at home on a Thanksgiving dinner table!
- 6
- 30 mins
- 60 mins
Ingredients
- 2 cups water
- 1 1/2 cups sweet potato, peeled and chopped
- 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 Monterey Jack cheese, shredded, about 4 ounces
- 1 (8-ounce) carton sour cream
- 1 (4-ounce) can diced green chile peppers, undrained
- 1/4 cup green onions, chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon snipped fresh sage
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- Toasted pumpkin seeds, optional
Preparation
Step 1
Preheat oven to 350°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 un-greased 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.
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