pink rice with chili beans
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Renny Darling
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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 - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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