Turkey Mole with Rice for Two |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âThis is a wonderful Tex-Mex dish. Chipotle pepper makes the sauce!â Trisha Kruse - Eagle, Idaho 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:
1. In a food processor, combine the salsa, 2 tablespoons peanuts, chipotle pepper, lime juice, salt 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 5 minutes. Serve with rice; sprinkle with cilantro and remaining nuts. Yield: 2 servings.
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