Sweet Potato Rice Casserole Recipe 425

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SWEET POTATO AND RICE CASSEROLE



Sweet Potato and Rice Casserole image

Make and share this Sweet Potato and Rice Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups water
1 large sweet potato, peeled and chopped (1 1/2 c.)
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 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)

Steps:

  • Preheat oven to 350°.
  • In a medium saucepan, bring the water to boiling.
  • Stir in sweet potato, rice, and 1/2 teaspoon salt.
  • Return to boiling; decrease heat.
  • Simmer, covered, about 20 minutes or until liquid has absorbed.
  • 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.
  • 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.
  • Sprinkle each serving with pumpkin seeds.

Nutrition Facts : Calories 345.5, Fat 13.9, SaturatedFat 6.6, Cholesterol 28.1, Sodium 411.5, Carbohydrate 40.5, Fiber 6.6, Sugar 2.6, Protein 16.2

SWEET POTATO & RICE CASSEROLE RECIPE - (4.2/5)



Sweet Potato & Rice Casserole Recipe - (4.2/5) image

Provided by á-7571

Number Of Ingredients 15

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

Steps:

  • 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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