Cherry Almond Rice Mexicana (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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.
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