When my spouse and I went to Oaxaca, we took a cooking class. The class didn’t teach us how to make this mole, but we were given the recipe courtesy of Quinta Brava. Full disclosure: I HAVEN’T MADE THIS YET. But I want to someday! I’ve added a steps below where I think some clarity would help, using my own assumptions and experience with other Quinta Brava recipes. This is a work in progress.

2 c. white rice, uncooked
5 garlic cloves, minced
1 onion, chopped
50 mL oil
salt
1 tsp. black pepper
4 1⁄2 c. chicken broth

Wash the rice with tap water until the water is not white (when there is no more rice sediment to be rinsed out). Let it dry for 10 minutes.

In a large saucepan, fry all the rice with oil for 10 minutes.

In a blender, blend the chicken broth, garlic, and onion. Add salt and pepper.

Add the broth mix to the rice and bring to a boil. Cover and reduce the heat to low, simmering for 15-20 minutes. Season to taste.