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Prep time 25 minutes, Bake 30 minutes
Makes 4 servings
2 cups instant rice, Uncle Ben's
1 can(14 ounce) reduced-sodium chicken broth, Swanson
1 cup frozen seasoned vegetable blend, Pictsweet
1 teaspoon paprika, McCormick
1 teaspoon Mexican seasoning, McCormick
1 can(10 ounce) diced tomatoes with Chile's, drained, Ro-Tel
1 Can(14ounce) reduced-sodium chicken broth, Swanson
1/2 cup mole sauce, Dona Maria Original
1/2 teaspoon ground cinnamon
11/2 pounds friend chicken from deli
Pickled whole hot peppers
1) Preheat oven to 350 Degrees. For rice, in a medium saucepan, combine rice, broth, frozen vegetables, paprika, and Mexican seasoning. Bring to a boil. Cover and remove from heat. Let stand for 7 minutes. Stir in drained tomatoes. Transfer to 9X13 inch baking dish. Set aside.
2) For Chicken, rinse saucepan. In saucepan, combine broth, mole, and cinnamon. Cook for 6-8 minutes or until simmering, whisking until smooth and thickened.
3) Place chicken on rise, spoon mole mixture over chicken. Cover and bake for 30-35 minutes or until chicken is heated through. Garnish with pickled peppers.