Black Beans, Chicken and Rice with Apple Salsa – This was one of those recipes that I had lying around for weeks. I just kept putting it off and putting it off. I’ve been in a little bit of a dinner slump but hopefully this warmer weather (not that we had a real winter) will get me geared up to try new recipes.
After the dinner came together and I tried it, I wasn’t sure why I’d put it off for so long. Actually, as soon as I tried the apple salsa, I wondered why I put it off. This meal has it all, sweet, savory, crunchy, tart, spicy…I’m sure I’m leaving one out but it really has everything.
The apple salsa would be great with some jalapeno if you like it spicier or even made with jicama instead of apple, it would be delicious. The leftovers made delicious tacos for lunch the next day, too. Place some plastic wrap directly on the apple salsa and it shouldn’t turn brown, especially with that delicious lime juice already coating it.
Black Beans, Chicken and Rice with Apple Salsa
- 1 Granny Smith apple, peeled and diced
- ¼ cup cilantro, chopped and divided, plus more for garnish
- ⅓ cup red onion, finely diced, divided
- Juice of 2 limes
- ⅓ cup green bell pepper, finely diced
- 1 tbsp. olive oil
- 1 tsp. chili powder
- ¾ tsp. coriander
- ½ tsp. cumin
- 3 garlic cloves, minced or pressed
- 1 ½ cups chicken broth
- 1 (15-oz.) can black beans, drained and rinsed
- Kosher salt and freshly ground black pepper
- 2 cups cooked brown or white rice
- 2 grilled chicken breasts, seasoned to preference and thinly sliced
- 4-6 lime wedges, for garnish
1. In a small bowl combine apple, half of the cilantro, 2 tablespoons onion, and the juice from half a lime. Sprinkle with a little kosher salt and black pepper, stir well. Cover and set aside.
2. Heat 1 tablespoon olive oil in a large, deep skillet over medium to medium high heat. Add in remaining onion and the bell pepper, stirring often, until completely softened, 6-7 minutes.
3. Add in chili powder, coriander, and cumin and stir constantly for 2 minutes. Add in garlic and cook until fragrant, about 30 seconds.
4. Stir in broth and beans, then bring to a boil. Reduce heat to medium low and simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).
5. Season with salt and pepper to taste and add in the juice of ½ lime, taste and adjust as desired.
6. Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with additional cilantro and lime wedges.