Cherry Almond Rice Mexicana

Ingredients

• 1 (15-ounce) can pitted cherries
• 2 cups instant brown rice
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• 2 tablespoons semisweet chocolate chips
• 1/4 cup chopped almonds, toasted

Directions

Drain canned cherries, reserving juice. Coarsely chop enough cherries for 1/2 cup and set aside. Save remaining cherries for another use.

In a medium saucepan, add reserved cherry juice (approximately 2/3 cup) plus enough water to equal 2 cups. Bring to a boil over medium-high heat. Stir in remaining ingredients, except chopped almonds. Cover and reduce heat to a simmer for 10 minutes.

Remove from heat and stir in toasted chopped almonds. Serve.