Wow, this is one of my favorite meals! This combination is just so awesome. If you love traditional Mexican food, try the Dona Maria Mole Verde, you'll love it too.
Ingredients:
Basmati Rice
Grilled chicken breastDona Maria Mole Verde
32 ounce low sodium chicken stock
Queso Fresco cheese
Diced green onions
Chopped cilantro
Preparation:
Cook the rice by adding 1 cup of rice to 1-1/2 cups water and a teaspoon of salt to you rice cooker. Press start and the rice will be done in 15 minutes.
In a medium sauce pan mix the Mole Verde with chicken stock, reserving 1 cup stock for later. In this case we're using the Mole Verde sauce as a condiment for our grilled chicken, so we want the Mole pretty thick. After the Mole incorporates with the chicken stock, you may need to add more stock if Mole is too thick.
Mince the garlic and rub on the chicken breasts, place in a large Ziploc bag and marinate for an hour. When you're ready to grill, remove the chicken breasts from the Ziploc bag and rub off as much garlic as you can because it will just burn when it hits the grill.
Grill the chicken over a really hot fire in order to get some nice grill marks. The chicken should take about 5 minutes per side. When the chicken is cooked, remove to a plate, cover with foil and let rest 5 minutes.
To serve, place a portion of rice on a serving plate. Slice a chicken breast and place on the rice. Spoon on a few tablespoons of Mole Verde and garnish with diced green onions, cilantro and Queso Fresco cheese.
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