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Turkey Mole with Rice for Two

 Turkey Mole with Rice for Two
“This is a wonderful Tex-Mex dish. Chipotle pepper makes the sauce!” Trisha Kruse - Eagle, Idaho
2 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.
Nutritional 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,

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Turkey Mole with Rice for Two (continued)

Nutritional Facts: 32 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1-1/2 starch, 1 vegetable.