Cherry Almond Rice Mexicana

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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.


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