Cherry Almond Rice Mexicana

1. 1

   Drain canned cherries, reserving juice.

2. 2

   Coarsely chop enough cherries for 1/2 cup and set aside.

3. 3

   Save remaining cherries for another use.

4. 4

   In a medium saucepan, add reserved cherry juice (approximately 2/3 cup) plus enough water to equal 2 cups.

5. 5

   Bring to a boil over medium-high heat.

6. 6

   Stir in remaining ingredients, except chopped almonds.

7. 7

   Cover and reduce heat to a simmer for 10 minutes.

8. 8

   Remove from heat and stir in toasted chopped almonds.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.