Black Beans and Rice with Chicken and Apple Salsa

By marck

From Epicurious.

Ingredients

• 1 C chopped peeled Granny Smith apple
• 1/2 C chopped cilantro, divided
• 1/3 C finely chopped red onion, divided
• 1 tsp (or more) fresh lime juice
• 1/3 C finely chopped green bell pepper
• 2 Tbsp vegetable oil
• 3 garlic cloves, minced
• 1-1/2 tsp chili powder
• 1 tsp ground coriander
• 3/4 tsp cumin seeds
• 2 C low-salt chicken broth
• 2 15-oz cans black beans, rinsed and drained
• Kosher salt and freshly ground black pepper
• 4 C cooked brown or white rice
• 1 2-3 lb rotisserie chicken, skin discarded and meat shredded
• 4-6 lime wedges

Details

Servings 4

Preparation

Step 1

1. Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa beside.

2. Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes. Season with salt, pepper, and more lime juice, if desired.

3. Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.