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
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.