Sweet Potato And Rice Casserole

• 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)

1. Preheat oven to 350u0b0.
2. In a medium saucepan, bring the water to boiling.
3. Stir in sweet potato, rice, and 1/2 teaspoon salt.
4. Return to boiling; decrease heat.
5. Simmer, covered, about 20 minutes or until liquid has absorbed.
6. 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.
7. Transfer mixture to an ungreased 2-quart casserole.
8. Sprinkle with the remaining 1/2 cup cheese.
9. Bake, uncovered, about 30 minutes or until heated through.
10. Sprinkle each serving with pumpkin seeds.

water, sweet potato, long grain white rice, salt, black beans, shredded monterey jack cheese, sour cream, green chili peppers, green onion, flour, fresh sage, garlic, salt, pumpkin seeds

Taken from www.food.com/recipe/sweet-potato-and-rice-casserole-492564 (may not work)