Chocolate Mole Sauce

I found this recipe on: http://www.goya.com/

• 3 oz. Dried Ancho Chiles
• 3 oz. Dried Pasilla Chiles
• 1/2 cup raisins
• 1 cup toasted blanched almonds
• 3 tbsp. Corn Oil
• 1 cup chopped onion
• 1 tsp. Minced Garlic or 2 cloves garlic, minced
• 1 tsp. Cinnamon
• 2 1/2 cups Tomato Sauce
• 1 Packet Cubitos En Polvo - Powdered Chicken Bouillon
• 2 cups hot water
• 1 tbsp. Sugar or Agave Nectar 
• 1 1/2 Oz Chopped Semi Bittersweet Chocolate

1. Slit the chiles down one side with a knife, remove the stem, seeds and veins.
2. Toast them in a skillet on medium high, about 30-45 seconds on each side. You will begin to smell their aroma.
3. Place the toasted chiles and raisins in bowl and cover with very hot water for 30 minutes. Drain and puree in a blender using as little water as necessary. Add the almonds to the blender and continue to process until smooth.
4. Heat oil in a saucepan on medium. Stir in onion and garlic, and cook until onion is translucent, about 3 minutes. Add cinnamon and cook 1 minute. Add tomato sauce, pureed mixture, Cubitos En Polvo, water, sugar and chocolate. Mix well. Bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Serve sauce hot over roasted chicken, turkey, or grilled chicken breasts. This sauce can be made ahead and frozen until needed.

Makes 8 Cups

Arroz Con Grandules ( Rice and Beans)

This Recipe found on a can of Goya Premium, check the website for more recipes and products.
http://www.goya.com/

• 2 Slices of Bacon, cut into small pieces before frying
• 1/2 Cup of chopped Onion
• 1/2 Cup of chopped Green Bell Pepper
• 2 Cloves of Garlic minced
• 2 Habernero Peppers minced, seeds removed (Optional)
• 1 15 oz Can Goya Green Pigeon Peas undrained
• 1 packet Sazon Goya con Culantro y Anchiote
• 1 can Goya Tomato Sauce
• 2 Bags of Whole Wheat Rice cooked

1. Heat large skillet over medium heat.
2. Cook rice in seperate pot, when done drain the bags and set aside.
3. Add bacon, peppers and onions and cook until tender.
4. Stir in garlic and cook for another 2 minutes.
5. Add Pigeon Peans, Sazon Goya con Culantro y Anchiote, Goya Tomato Sauce.
6. Add Habernero Peppers (Optional)
7. Stir in cooked rice and stir until well blended.

Servings = 8

Un Official Weight Watchers Point Value = 4 Points