Black Beans & Rice with Chicken and Apple Salsa
from Our Best Bites
1 c chopped peeled Granny Smith apple
1/4 c chopped cilantro, divided
1/3 c finely chopped red onion, divided
2 limes
1/3 c finely chopped green bell pepper
1-2 TBSP olive oil
3 garlic cloves, finely minced
1 tsp chili powder
3/4 tsp coriander
1/2 tsp cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges
Combine apple, cilantro, 2 TBSP onion, and the juice from half a lime. Sprinkle with a little kosher salt and black pepper. Set aside.
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 (I only cooked it for about 30 seconds so the garlic wouldn't burn). 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 or fork, stirring often, until sauce is thickened, 8-10 minutes. Season with salt and pepper to taste and a big squeeze of lime juice (I put in a lot!) Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with additional cilantro and lime wedges. Serves 4-6.
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