Turkey Mole with Rice Recipe

4 5 6
Turkey Mole with Rice Recipe
Turkey Mole with Rice Recipe photo by Taste of Home
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Turkey Mole with Rice Recipe

Read Reviews
4 5 6
Publisher Photo
“This is a wonderful Tex-Mex dish. Chipotle pepper makes the sauce!” Trisha Kruse - Eagle, Idaho
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1-1/2 cups chunky salsa
  • 1/4 cup plus 2 tablespoons unsalted peanuts, divided
  • 1 chipotle pepper in adobo sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon baking cocoa
  • 1 package (20 ounces) turkey breast tenderloins, cut into 1-inch pieces
  • 2 teaspoons olive oil
  • 1/3 cup reduced-sodium chicken broth
  • 2 cups cooked brown rice
  • 2 tablespoons minced fresh cilantro

Directions

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 with rice; sprinkle with cilantro and remaining nuts. Yield: 4 servings.
Originally published as Turkey Mole with Rice in Healthy Cooking February/March 2010, p18

Nutritional Facts

1 each: 393 calories, 12g fat (2g saturated fat), 69mg cholesterol, 514mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1-1/2 starch, 1 vegetable.

  • 1-1/2 cups chunky salsa
  • 1/4 cup plus 2 tablespoons unsalted peanuts, divided
  • 1 chipotle pepper in adobo sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon baking cocoa
  • 1 package (20 ounces) turkey breast tenderloins, cut into 1-inch pieces
  • 2 teaspoons olive oil
  • 1/3 cup reduced-sodium chicken broth
  • 2 cups cooked brown rice
  • 2 tablespoons minced fresh cilantro
  1. In a food processor, combine the salsa, 1/4 cup peanuts, chipotle pepper, lime juice and cocoa; cover and process until blended.
  2. 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 with rice; sprinkle with cilantro and remaining nuts. Yield: 4 servings.
Originally published as Turkey Mole with Rice in Healthy Cooking February/March 2010, p18

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Reviews forTurkey Mole with Rice

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niferschmidt User ID: 567326 183706
Reviewed Sep. 18, 2011

"This is one of my favorites. I make it with leftover turkey after Thanksgiving."

MY REVIEW
bengalfreak User ID: 5549528 145248
Reviewed Feb. 6, 2011

"Very tasty. Next time I will use a mild salsa. My own made this dish extremely spicy and I like alot of heat."

MY REVIEW
gypsymal User ID: 1286377 186294
Reviewed Feb. 7, 2010

"I used the ingredients as listed and the results was wonderful. Yes I would make it again and again. Perhaps for company."

MY REVIEW
MVPhelan User ID: 1073981 102433
Reviewed Feb. 6, 2010

"I thought this was really delicious. I had to make a few substitutions. I wasn't able to find chipotle in adobo in my grocery store, so I used chipotle salsa. I used a little roasted red pepper in the sauce to give it some body. I also added a dash of cumin and a dash of chili powder for an extra smoky flavor. It was quick and easy!"

MY REVIEW
MelanieDean User ID: 354077 172573
Reviewed Feb. 1, 2010

"This recipe was very good. I probably used a little more ckn broth and lime juice than called for just to tame the heat and/or dilute it. Served it with brown basmati rice. This is a keeper!"

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