BellaOnline Forums Food and Wine Low Carb Chicken Mole Recipe

I just received a rave review of my chicken mole recipe -

Chicken Mole Recipe

With Cinco de Mayo approaching, I highly recommend this to everyone! It is quite tasty

Do you guys ever cook Mexican at home?

I cook latin food at home all the time. Not just mexican ;0)

Yes, my daughter-in-law's family has lived in Santa Barbara for several generations and when they came to visit taught me Spanish rice:

Spanish Rice Recipe:
1.5 Cups 20 minute cooking rice; I use basmati
3 Cups water
1 chicken buillion cube
1/4 Cup canned tomato sauce
touch of cooking oil
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Use heavy cast iron 2 quart pot with lid.
Turn heat on high and barely coat bottom of pan with oil.
When hot, stir in dry rice and continue to stir till brown; I use a wooden spoon to stir.
Smash in buillion cube, add tomato sauce, stir, add water, bring to boil and turn heat down and simmer about 10 minutes with lid on pan slight ajar to let out steam.
Turn off heat.
Lay sliced garlic atop rice or sprig of cilantro, cover pan and let sit at least a half hour. This dries rice which then lifts out as individual grains.
Delish!
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To reheat leftover rice place in top pan of steamer and steam 10 minutes.
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We generally try to avoid rice here - any ideas about substitutions for that?

you can use lentals, barley, or another grain.. or just eat in moderation

Hmmmm I was thinking non-grain. I wonder if you can chop up cauliflower finely and use that - sort of like you mash it for mashed potatoes!

I added the Spanish Rice Recipe to the Mexican food forum ... perhaps that is a good home for it ...

Actually, I do what Jase says, I just eat a baby helping - 2 tablespoons.

I don't think I'd be full with only 2 tablespoons even if it was a side dish to a main course. I do think cauliflower might work really well as a substitute though! I'll give that a try and let you guys know!