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Many of you will remember that I have recently discovered the world's easiest way to make chicken mole.

The problem with this, is that now chicken mole has become an almost weekly menu item in Thathouse.

The problem with this, is that I always have extra mole sauce leftover. 

So I am always on the lookout for ways to use up the extra mole.  Luckily, doing a search through my Google reader for recipes that require a mole sauce has turned up some really good solutions to my Mo' Mole, Mo' Problems.


This recipe is one of those "couldn't be easier" weeknight meals.  Especially if you have the mole sauce ready to go.  Because then you're just combining tomatoes, beans, rice, and cheese and baking it.  There's no finicky meats to flip, or pasta to drain.  It's even better if you have leftover rice to use up.  And rice and beans are such fantastic partners.  Dressed with a rich sauce it's a new twist on South of the Border cuisine.

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 Cheesy Rice and Bean Strata (From Branny Boils Over)

2.5 cups cooked brown rice
2 cups kidney beans
1 can diced tomatoes
1 cup chopped onion
1 clove minced garlic
1/4 tsp ground cumin
5 oz fresh spinach, washed and chopped
1 cup cheddar cheese, shredded

1/2 cup mole sauce
2 scallions, sliced

1. Preheat oven to 350.  Spray an 8x8 baking dish with cooking spray.  In a bowl, mix beans with diced tomatoes.
2.  Saute minced onion and garlic for 3 minutes.
3. Add cumin and spinach and cook until the spinach wilts.
4. Place 1 1/2 cups of rice in the baking dish.  
5. Top with 1/2 of the bean/tomato mixture.
6. Top the beans and tomatoes with the spinach.
7. Add another layer of rice and the remaining bean/tomatoes.
8. Cover with aluminum foil and bake for 30 minutes.
9. Remove foil, add the cheese, and bake 5-7 minutes, until the cheese is melted.
10. While cheese is melting, heat the mole stovetop.  Pour over the finished strata, top with sliced scallions, and serve.