pink rice with chili beans
(2 ratings)
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Renny Darling
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(2 ratings)
Ingredients For pink rice with chili beans
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2 cups rice
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4 cups chicken broth, homemade or store bought
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4 t. butter
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1 t. tomato sauce
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salt and pepper to taste
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1 onion, chopped
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2 shallots, minced
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3 cloves garlic, minced
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3 t. butter
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1 can stewed tomatoes, chopped, 1 lb. (do not drain)
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1 can tomato sauce, 8 oz. (use 1 t. for the rice
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2 cans kidney beans, rinsed and drained, 1 lb. each
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2 t. chili powder or to taste
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salt and pepper to taste
How To Make pink rice with chili beans
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1In Dutch oven casserole, put first 5 ingredients, cover pan and simmer mixture until rice is tender and liquid is absorbed, about 35 minutes. Meanwhile, in a pan, sauté onion, shallots, and garlic in butter until onion is soft but not browned. Add remaining ingredients and simmer mixture for 20 minutes, uncovered or until kidney beans are softened and mixture is thickened. Add the bean mixture to the rice and toss and turn until everything is nicely blended. Serves 10 to 12 Note: Casserole can be made earlier in the day and stored in refrigerate. Reheat over low heat, stirring now and again to prevent rice from sticking to bottom of pan. If you use canned chicken broth, then use 2 cans (10.5 oz. each) chicken broth and 1 1/2 cups water. This is a nice dish to consider for a barbecue or a backyard picnic. It is a great accompaniment to broiled meats. Source: Renny Darling
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