Cherry Almond Rice Mexicana

Name: Cherry Almond Rice Mexicana
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 servings

Ingredients

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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.