Instant Chicken Mole Poblano

• 1 1/2 cups long-grain white rice
• 2 1/2 cups water
• 3/4 teaspoon salt
• 1 (8 1/4-oz) jar mole poblano such as Dona Maria brand*
• 2 (14-oz) cans reduced-sodium chicken broth (3 1/2 cups)
• 4 small skinless boneless chicken breast halves (1 1/4 to 1 1/2 lb total)
• Garnish: 1 tablespoon sesame seeds,

1. Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff with a fork.
2. While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally. Add chicken, then reduce heat and cook at a bare simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes total (sauce will thicken slightly).
3. *Available at mexgrocer.com and some Latino markets.

longgrain white rice, water, salt, chicken broth, chicken breast halves, sesame seeds

Taken from www.epicurious.com/recipes/food/views/instant-chicken-mole-poblano-233972 (may not work)