Cherry Almond Rice Mexicana

• 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.
2. Coarsely chop enough cherries for 1/2 cup and set aside.
3. Save remaining cherries for another use.
4. In a medium saucepan, add reserved cherry juice (approximately 2/3 cup) plus enough water to equal 2 cups.
5. Bring to a boil over medium-high heat.
6. Stir in remaining ingredients, except chopped almonds.
7. Cover and reduce heat to a simmer for 10 minutes.
8. Remove from heat and stir in toasted chopped almonds.
9. Serve.

cherries, instant brown rice, salt, chili powder, chocolate chips, almonds

Taken from www.foodnetwork.com/recipes/sandra-lee/cherry-almond-rice-mexicana-recipe.html (may not work)