Turkey Mole with Rice for Two
“This is a wonderful Tex-Mex dish. Chipotle pepper makes the sauce!” Trisha Kruse - Eagle, Idaho2 ServingsPrep: 20 min. Cook: 15 min.
Ingredients
- 3/4 cup salsa
- 3 tablespoons dry roasted peanuts, divided
- 1/2 chipotle pepper in adobo sauce, finely chopped
- 1-1/2 teaspoons lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon baking cocoa
- 1 turkey breast tenderloin (8 ounces) , cut into 1-inch pieces
- 1 teaspoon olive oil
- 3 tablespoons reduced-sodium chicken broth
- 1 cup cooked brown rice
- 1 tablespoon minced fresh cilantro
Directions
- In a food processor, combine the salsa, 2 tablespoons peanuts,
- chipotle pepper, lime juice, salt 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 5 minutes. Serve with
- rice; sprinkle with cilantro and remaining nuts. Yield: 2 servings.
-
Nutrition Facts: 1 cup chicken mixture with 1/2 cup rice and 1-1/2 teaspoons peanuts equals 362 calories, 12 g fat (2 g saturated fat), 56 mg cholesterol, 762 mg sodium,