Sweet Potato and Rice Casserole
large sweet potato, peeled and chopped (1 1/2 cups)
cup uncooked long grain white rice
15 ounce can black beans, rinsed and drained
cups frozen sweet soybeans (edamame), thawed
cup shredded Monterey Jack cheese (4 ounces)
8 ounce carton sour cream
4 ounce can diced green chile peppers, undrained
cup chopped green onions
tablespoon snipped fresh sage
cloves garlic, minced
Toasted pumpkin seeds (pepitas) (optional)
- 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