Mexican Rice & Mole - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Mexican Rice & Mole

 

 

 

 

 

 

Mexican Rice

  • 1 c. long white rice 
  • 1/4 c. white onion, thinly sliced 
  • 1 tsp. garlic salt
  • 1 1/2 tbs. chicken bouillon, powdered form
  • 1 small can of tomato sauce
  • 1 1/4 c. water 
  • 1 can peas 
  • vegetable oil
First you want to brown your rice, until it is a nice golden color. Add your onion and cook for about 1 to 2 minutes, stirring rice so it does not burn. Add your garlic salt and chicken bouillon. Then you will add your tomato sauce, stir as it will start splattering. Then add your water. You will then stir in your peas or vegetable of choice.
Cover with lid and let it cook until there is no more water and rice looks soft and fluffy. Do not stir or uncover rice as it will get mushy. 

Chicken Mole
  • 1 pkg of Chicken legs and/or thighs 
  • 1 jar of mole (for 8 servings) 
  • Chicken broth
  • salt 
  • vegetable oil
First you will want to boil your chicken with about 1 tablespoon of salt in a medium to large pot of water. Once chicken is cooked put aside. 
Open the jar of mole (usually in a glass jar-follow instructions on jar cap) and put in the blender with about 1 cup of chicken broth, you may need more depending on how thick you would like it. 
Once your mole is blended and has a soupy like texture then you will pour it into a sauce pan with about 2 to 3  tablespoons of oil. Cook until mole starts to boil. Add your chicken legs and thighs and let cook for about 10 to 15 minutes. 
Remove from heat and enjoy with Mexican rice and some corn tortillas. 

*Note: You will find a variety of mole's in the grocery store, some are spicy and other are sweet. If you want one that is somewhat in the middle use the one that is labeled mole. 

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