It's been a long time since I made this rice.
I don't know why I don't think to make it more often, because it's really good.
I love the flavor combinations with the toasted spices and chocolate.
It ends up having the perfect balance of a smokey and slightly sweet taste,
Pinch of Red Pepper Flakes
1 oz Semi-sweet Chocolate, chopped
Toast/cook sesame seeds, oregano, cumin and allspice in a
skillet over medium heat for 30-35 seconds. Set aside.
Cook bacon and set aside. To the same skillet with bacon
drippings, sauté red pepper, onion, garlic and red pepper flakes with a pinch of salt and pepper until
softened. Add mushrooms and cook until soft. Increase heat to high and add
chicken stock, tomato paste, chocolate and seed mixture. Bring to a boil; add
rice and reduce heat to low. Cover and cook till tender and liquid is absorbed,
30-35 minutes. Stir rice after 15 minutes to make sure it’s not sticking and
has enough liquid left to cook completely. Add more stock or water if needed.
Once rice is tender, turn off heat and let stand for 5 minutes. Stir in chopped bacon;
check for seasoning, adding salt and pepper if needed.
To serve, top with green onions and parsley.
Labels: Mole Rice, rice, side dishes