Prep time 25 minutes, Bake 30 minutes

Makes 4 servings

Ingredients

Rice

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

Chicken

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

Cooking Instructions

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.