Ingredients
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2 1/3
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cups
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chicken broth, divided
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|
2
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Tbsps
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concentrated green mole sauce
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|
1
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Tbsp
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olive oil
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|
1
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cup
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red bell pepper, diced
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|
1
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cup
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Blue Ribbon® White Rice
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|
1
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cup
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frozen southwest vegetable blend
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|
|
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lime wedges (optional)
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|
|
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fresh cilantro leaves, chopped (optional)
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Cooking Directions
In a 4-cup microwave safe measuring cup heat 1/3 cup broth and mole sauce for 1 minute. Stir until well blended. Add remaining 2 cups of broth. In a medium saucepan, heat oil over medium heat. Sauté bell pepper 1 minute. Stir in rice, broth mixture and vegetables. Bring to a boil. Cover, reduce heat to low and simmer 10 minutes. Uncover and stir mixture. Cover and simmer 10 more minutes. Remove from heat and stir again.
Serve topped with lime juice and cilantro, if desired.
NOTE: Stir, stir, stir ... be sure to stir this recipe as recommended to blend the flavors and to avoid sauce separation.