Cherry Almond Rice Mexicana
- 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
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.
Recipe courtesy of Sandra Lee
Recipe courtesy of Giada De Laurentiis