Calabacitas and Rice with Mole

May 30, 2010

Calabacitas and Rice with Mole

Philippe Waterinckx, Tucson CSA

Nothing quite conjures up the essence of our Sonoran summer like summer squash with a Mexican mole seasoning.   Moles truly enhance the delicate flavor and texture of summer squash.
Mole powders are ready-to-use mixes of spices, herbs, fruits and nuts. They are labor intensive to make but luckily they can be bought off the shelf.

For a spicy seasoning, use mole adobo.  For a milder one, use mole pipian.  For a sweet touch, use mole dulce.  For a stronger flavor, simply use more mole powder than indicated in the recipe.

1 pound summer squash, diced
1 tablespoon mole
1 tablespoon olive oil
1 cup rice
1 cup water
1 cup chicken or vegetable broth
salt to taste

Heat the oil to medium hot in a skillet.
Add mole powder and stir it into a paste.
Fry the mole paste  for a few minutes, then add water, stock and a sprinkle of salt.
Bring the water back to a boil, then add rice.
Cover and simmer for 10 minutes.
Add diced squash on top of the rice, cover and turn off heat.
Let stand for 10 minutes.  Stir and serve.

Serves 2.

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