Turkey Molé with Rice



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.