Pink Rice With Chili Beans Recipe

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Pink Rice with Chili Beans

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


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

About this Recipe

Course/Dish: Rice Sides