Mexican mole "chicken" w/rice & beans, avocado, tortilla Recipe

Cook the Rice

In a medium saucepan, bring 2 cups of water to a boil. Add the long-grain rice, a pinch of salt, and reduce to a low simmer. Cover and cook for about 15-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Prepare the Beans

If using canned black beans, drain and rinse them. In a small saucepan, heat the black beans over medium heat, adding a pinch of salt and pepper. Stir occasionally until warmed through.

Cook the Chicken

In a large skillet, heat olive oil over medium heat. Add the chicken (or plant-based substitute) and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes per side. Pour in the mole sauce and stir to coat the chicken, allowing it to simmer for an additional 5 minutes.

Prepare Avocado and Tortillas

While the chicken is cooking, slice the avocado in half, remove the pit, and slice into wedges. Heat the tortillas in a dry skillet for about 30 seconds on each side until warm.

Assemble the Dish

On each plate, serve a portion of rice, a portion of black beans, and the mole chicken. Arrange avocado slices on the side and serve with warm tortillas. Drizzle lime juice over the avocado for added flavor.