Pink Rice with Chili Beans

Pink Rice With Chili Beans Recipe

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Lynnda Cloutier


Renny Darling


★★★★★ 2 votes



  • ·
    2 cups rice
  • ·
    4 cups chicken broth, homemade or store bought
  • ·
    4 t. butter
  • ·
    1 t. tomato sauce
  • ·
    salt and pepper to taste
  • ·
    1 onion, chopped
  • ·
    2 shallots, minced
  • ·
    3 cloves garlic, minced
  • ·
    3 t. butter
  • ·
    1 can stewed tomatoes, chopped, 1 lb. (do not drain)
  • ·
    1 can tomato sauce, 8 oz. (use 1 t. for the rice
  • ·
    2 cans kidney beans, rinsed and drained, 1 lb. each
  • ·
    2 t. chili powder or to taste
  • ·
    salt and pepper to taste

How to Make Pink Rice with Chili Beans


  1. In 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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About Pink Rice with Chili Beans

Course/Dish: Rice Sides

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