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Ecuadorian Mole with Rice
Dinner
Ingredients
2
servings
Instant White Rice
0.25
cup(s)
Chicken Pouch
2.0
package(s)
Peanut Butter Powder
2.0
tablespoon(s)
Sunflower Seed Butter
2.0
tablespoon(s)
Cocoa Powder
1.0
tablespoon(s)
Chili Powder
1.0
teaspoon(s)
Cumin
1.0
teaspoon(s)
Garlic Powder
1.0
teaspoon(s)
Smoked Paprica
1.0
teaspoon(s)
Brown Sugar
1.0
tablespoon(s)
Chicken Bouillon Cubes
1.0
cube(s)
Vegetable Bouillon Cubes
1.0
cube(s)
Recipe Instructions
Boil 1½ cups water with dissolved bouillon. Add instant rice, cover, stand 5 minutes. Mix mole sauce: combine peanut butter powder, cocoa, chili powder, cumin, garlic, paprika, brown sugar, and ¼ cup water into a thick paste. Stir chicken through rice. Pour mole over top. The combination of chocolate and peanut creates a deeply savory sauce that is legitimately impressive at camp.