Photography. Poetry. Painting. Recipes.

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.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me. Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

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

Share this:

Like this:

Comments

Leave a ReplyCancel reply

Discover more from Bruce Barone