Cherry Almond Rice Mexicana
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
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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