1-1/2 c chunky salsa
1/4 c plus 2 tbsp unsalted peanuts, DIVIDED
1 Chipotle pepper in adobo sauce
1 tbsp lime juice
1/4 tsp baking cocoa
1 (20-oz) package TURKEY BREAST TENDERLOINS, cut into 1-inch pieces
2 tsp olive oil
1/3 c TURKEY BROTH or reduced-sodium chicken broth
2 c cooked brown rice
2 tbsp minced fresh cilantro
In a food processor, combine the salsa, 1/4 cup peanuts, chipotle pepper, lime juice and cocoa; cover and process until blended.
In a large skillet, cook turkey in oil over medium heat for 6-8 minutes or until no longer pink.
Add broth and salsa mixture. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
Serve atop hot rice. Sprinkle with cilantro and remaining peanuts.