Mole Rice

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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, 

with just a hint of heat from the pepper flakes. Very yummy!

Linked with Foodie Friday & Weekend Potluck.

Mole Rice

1 tbsp Sesame Seeds

1 tsp dried Oregano

1/2 tsp Cumin

1/4 tsp Allspice

3 Slices Bacon

1 Red Pepper, chopped

1 Medium Onion, chopped

3 Cloves Garlic, minced

Pinch of Red Pepper Flakes

2 cups Mushrooms, sliced

2 1/2 cups Chicken Broth

6 oz Tomato Paste

1 oz Semi-sweet Chocolate, chopped

1 cup rice, uncooked

Salt and Pepper

Green Onions

Fresh Parsley

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.