Cherry Almond Rice Mexicana

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe


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


  1. Drain canned cherries, reserving juice. Coarsely chop enough cherries for 1/2 cup and set aside. Save remaining cherries for another use.
  2. 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.
  3. Remove from heat and stir in toasted chopped almonds. Serve.