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Turkey Mole with Rice

Total Time

Prep: 20 min. Cook: 15 min.


4 servings

Here’s a wonderful Tex-Mex treat. The chipotle pepper and cocoa in the mole sauce make this dish out of this world.— Trisha Kruse - Eagle, Idaho
Turkey Mole with Rice Recipe photo by Taste of Home


  • 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 until no longer pink, 6-8 minutes. 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.

Nutrition 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.

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