Mexican Chicken Mole with Spanish Rice
Sauté the Rice:
Heat the vegetable oil in a medium-sized pot over medium heat. Add the rice and cook, stirring frequently, until it turns golden brown, about 5-7 minutes.
Add the Onion and Garlic:
Stir in the chopped onion and garlic, and cook for another 2-3 minutes until softened and fragrant.
Cook the Rice:
Add the chicken broth, tomato sauce, cumin, and salt. Stir well, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
Fluff and Serve:
Fluff the rice with a fork and garnish with fresh cilantro if desired.
To Serve Together:
Plate the Chicken Mole alongside the Spanish Rice for a delicious and authentic Mexican meal. Enjoy with warm tortillas on the side if desired!
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