Sweet Potato and Rice Casserole
- 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
Sandy Buyak 770 Days Ago
This is very Yummy! Follow the recipe, you won't be disappointed.