Edamame and Rice Casserole
- Prep Time: 45
- Cook Time: 30
- Total Time: 1 hour 15 minutes
Ingredients
Scale
- 2 cups water
- 1 large sweet potato, peeled and chopped
- 1 cup brown rice
- 1 15 ounce can black beans
- 1 1/2 cups edamame
- 1 cup shredded pepper jack cheese, divided
- 8 ounce carton sour cream
- 1 4 ounce can of diced green chiles
- 2 tablespoons flour
- 1 tablespoon fresh herbs (sage, rosemary, parsley, whatever you have)
- 1 – 2 tablespoons hot sauce
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- In a medium saucepan, bring water to a boil. Pour in sweet potato and rice. Return to boil, reduce heat and cover. Simmer for about 40 minutes or until brown rice is tender.
- In a large bowl, combine black beans, edamame, half of the cheese, sour cream, green chiles, flour, fresh herbs, hot sauce, and plenty of salt and pepper.
- Once the rice and sweet potato mixture is done, stir in to bowl. Transfer mixture to a prepared baking dish. Sprinkle with remaining cheese.
- Bake, uncovered, 30 minutes or until heated through. Enjoy!
Nutrition
- Serving Size: 6
Find it online: https://prairiecalifornian.com/edamame-and-rice-casserole/