- 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
Step-by-Step Directions
- Prepare cherries: Drain the cherries from the can, saving the juice. Roughly chop enough cherries to measure 1/2 cup and reserve them. Use the rest for another dish.
- Boil liquid: In a medium pot, combine the saved cherry juice (about 2/3 cup) with additional water to make 2 cups total. Heat to a boil over medium-high heat. Add the rice, salt, chili powder, and chocolate chips. Cover and lower the heat to simmer for 10 minutes.
- Finish and serve: Take off the heat and mix in the toasted chopped almonds. Let rest a minute for fluffiness, then serve warm.
This quick and flavorful Cherry Almond Rice Mexicana channels Sandra Lee's semi-homemade magic, fusing pantry heroes like instant rice with sweet cherries, nutty almonds, and a chili kick for a side dish that steals the show alongside tacos or grilled chicken. Imagine plump cherries bursting with juice, chocolate melting into subtle richness, and almonds crunching with every biteit's a bold, fruity twist on Mexican rice that'll have your weeknight table buzzing with excitement[14].
Why This Recipe Works
Instant brown rice delivers speed and 7g dietary fiber for heart-healthy vibes, while cherry juice paints the grains vibrant pink with natural sweetnessno tomatoes needed. Chili brings the heat, chocolate nods to mole magic, and almonds add crave-worthy crunch. At just 25 minutes and 498 calories, it's your shortcut to bold flavors that outshine traditional arroz rojo[1][3][4][6][7][9][13][14].
Ingredients Breakdown
- Pitted cherries (15-oz can): Juice cooks the rice; chopped bits add tart popmorello-style shine brightest[1].
- Instant brown rice (2 cups): Ready in 10 minutes with superior fiber over white varieties[3][6].
- Salt (1/2 tsp): Boosts every flavor.
- Chili powder (2 tsp): Ignites that Mexican flairdial it up for fire[3][9].
- Semisweet chocolate chips (2 tbsp): Melts into savory depth.
- Chopped toasted almonds (1/4 cup): Last-minute crunch elevates it all[1][4].
Expanded Directions to Inspire
Fire up your stove and transform simple staples into a fiesta favorite. Activate Cook Mode for hands-free ease!
Nutritional Highlights
Per serving: 97g carbs for sustained energy, 10g protein, 9g fat (almond-powered), zero cholesterol, and low sodium. Cherries fuel the 20g sugar naturally[original data].
Serving Suggestions
- Top with feta, olives, or spinach for pilaf luxury[1].
- Pair with tacos, grilled meats, or veggies[5][8].
- Holiday glow-up: Serve with roasts[relevant].
Storage and Reheating
Fridge up to 3 days in an airtight container. Reheat with a splash of watermicrowave covered or stovetop simmer. Freezes 1 month; thaw overnight.
Common Questions
- Can I use fresh cherries? Yespit and juice 1 cup, but canned nails the liquid[1].
- Substitute for instant rice? Long-grain white; simmer 15-20 minutes[3][6].
- Make it vegan? It already is!
- Spicier version? Amp chili to 3 tsp or toss in cumin[9].
Channel Sandra Lee's vibe and whip this up tonightyour taste buds (and schedule) will thank you[5][8][14].
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