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.