Dinner Last Night: Chicken Mole with Spanish Rice and a Simple Cabbage Salad

The Spanish rice was made with brown rice, a jalapeño pepper, green bell pepper, a large handful of cherry tomatoes chopped, chicken stock (instead of water), about a 1/4 can of whole kernel corn and salt and pepper.

I cheated on the mole sauce using the dehydrated paste found in ethnic foods section. For the chicken: it came from the freezer so I boiled it for about 45 min. When the rice was almost done I sautéed some mushrooms in butter and then threw in the sliced chicken just long enough to rewarm and put a little crisp on the edges.