Recipe courtesy of Sandra Lee
Cherry Almond Rice Mexicana
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 249
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 169 mg
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 249
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 169 mg
Ingredients
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.
