Cranberries Rice – A different spin

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Cranberries rice.  After a long day of crunching numbers, I needed a little creativity in my life. So I decided to see what I could come up with these wonderful pork chops we get from our wonderful man, Pete at

Tonight recipe was created as I was going along. I wanted to play with new flavors, new textures and, well, I wanted something different. So with no recipe in hand, the canvas of what dinner was going to be unraveled before my eyes.

Because of the cranberries it is the perfect side dish for the pork chops.

The sweet tart flavor goes well with the butter.

Giangi's Kitchen Signature


Nutrition Facts
Cranberries Rice - A different spin
Amount Per Serving
Calories 267 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 300mg 13%
Potassium 53mg 2%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 4g
Protein 3g 6%
Vitamin A 5.2%
Calcium 1.9%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Cranberries Rice - A different spin

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 cup uncooked rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons unsalted butter
  • 1/4 cup dried cranberries


  1. Combine rice, salt and water in a medium saucepan. Bring to a boil, stir once.

  2. Cover with tight fitting lid, reduce heat and simmer 10 minutes.

  3. Stir and add the cranberries, cover again and simmer for another 10 minutes.

  4. Remove from heat, add the butter, mix and let stand, 5 to 7 minutes.


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