Cherry Almond Rice Mexicana
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 498
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 97
- Dietary Fiber
- 7
- Sugar
- 20
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 337
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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.