*  Exported from  MasterCook  *
                Okra Rice with Chicken and Mole Orange Sauce
 Recipe By     : Hanneman (1997) Two4Lite
 Serving Size  : 2    Preparation Time :0:35
 Categories    : 4Star                            Poultry
                 Rice                             Southwestern
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    slivered almonds -- or more
    4      ounces        brown and wild rice -- in a box such as
                         Uncle Ben’s Chicken and Herb
      1/4  cup           instant rice -- additional
    2      cups          water
    1      teaspoon      Butter Buds® -- dissolved in
    1      tablespoon    hot water
    2                    green onions -- trim and dice
    1      cup           sliced okra
    1      teaspoon      Cre-ole' Spice Blend
    5      ounces        boned and skinned chicken breast halves
                         olive oil spray
                         freshly ground black pepper
      3/4  cup           fresh orange juice
    2      tablespoons   mole chili pepper sauce
      1/2  cup           chopped fresh cilantro -- approximate
    2      tablespoons   plain lowfat yogurt
      1/4  cup           nonfat parmesan cheese -- grated
    2      each          nonfat flour tortillas -- warmed
                         lime slices -- or wedges
    1 1/2  cups          mixed salad greens
 Warm a sauce pan and roast the almonds for about 3 minutes. Add rice mix
 with seasoning package, additional fast cooking white rice, water, 1
 tablespoon of butter substitute or a diet margarine. Bring to a boil;
 reduce heat, add the green onions, cover and simmer about 15 minutes. Add
 the sliced okra: position the okra so that it is covered by the rice and
 its cooking liquid. Season with the Cre-ole blend.  Continue to cook for
 another 7 minutes; adjust heat as necessary to puff the rice without
 overcooking the okra. 
 Juice one orange and stir in the commercial Mole' paste made with ancho,
 etc. Set aside.
 Slice the chicken breast to cut 4 medallion-sized pieces.  Heat a ridged
 griddle or skillet over high. Remove pan from heat and lightliy spray
 surface. Return to the burner and sear chicken well on one side.  Season
 with freshly ground black pepper and sear the other side. (about 3 minutes
 first side, and 1-1/2 minutes on the second). Add the orange juice and mole
 mixture to the pan; reduce the liquid to a sauce and occasionally ladle the
 sauce over the meat to keep it moist. Sprinkle with chopped cilantro,
 quantity to taste.  
 Remove the rice mixture from the heat and add chopped cilantro to taste.
 Then stir in the yogurt and the parmesan cheese; taste and season to taste. 
 Serve rice along side the chicken; drizzle the chicken with the sauce. Also
 puddle some sauce on the plate for dipping with the tortilla.  Garnish with
 lime, more cilantro, more fresh pepper. Goes well with a plain crisp salad
 with fresh lime.  
 475 CALS,  11.1% CFF OR 5.8 G FAT
 The mole linked to barbecue sauce for euivalent nutrition. Mole contains
 ancho peppers, vegetables oil, toasted bread (crumbed), sugar, chocolate,
 sesame seed and/or nuts (ground) and salt, pepper, and dried herbs and
 spices to taste; such as oregano, cinnamon, etc.
 Cooksnote: Slice the okra. Blanch in boiling water for about 1 minute.
 Drain and shock in ice water.  
                    - - - - - - - - - - - - - - - - - - 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2614 0 0 0 0 85 0 0 0 0 0 0