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Sweet Potato and Rice Casserole

September 7, 2017

Food Photography, Inspiration, Recipes

Another recipe my wife asked me to make.

Hearty and Delicious!

Ingredients

2 cups water
1 large sweet potato, peeled and chopped (1 1/2 cups)
1 cup uncooked long grain Jasmati Brown Rice
1/2 teaspoon salt
1 15 ounce can kidney 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 chili 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)

Directions

Preheat oven to 350 degrees F. In a medium saucepan, bring water to boiling. Stir in sweet potato and 1/2 teaspoon salt. Return to boiling; reduce heat. Simmer, covered, about 20 minutes. Drain but save water to cook rice per instructions.
Meanwhile, in a large bowl, combine kidney beans, soybeans, 1/2 cup of the cheese, the sour cream, chili 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.

Based on a recipe from Better Homes & Gardens.

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Bruce Barone Photography Bruce’s Kitchen casserole edamame Food Photography Jasmati rice kidney beans love in the kitchen soybeans sweet potato

Sweet Potato and Rice Casserole

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