First time I made this meal and I absolutely loved it, although I did make a few changes... The crisp, slightly tart apple salsa is such a great addition to the beans and rice -- I doubled the amount called for in the original recipe, knowing I would want to be very generous in my serving of the salsa. I also increased the amount of black beans from two cans to three -- too soupy for my taste. Three cans of beans ended up being perfect. Also, I added more chopped green bell pepper to the beans and diced red onion to almost everything else! It can only make it better as far as I'm concerned.
an adapted recipe from bon appétit | January 2012
• 1/3 cup chopped fresh cilantro, plus additional for garnish
• 2/3 cup finely chopped red onion, divided
• 2 teaspoons fresh lime juice, plus additional for bean
• 1/2 cup finely diced green bell pepper
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 1/2 teaspoon chili powder
• 1 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 3 cups low-salt organic chicken broth
• 3 15-ounce cans black beans, rinsed and drained
• Kosher salt and freshly ground black pepper
• 4 cups cooked brown rice
• 1 3-pound rotisserie chicken, skin discarded and meat shredded
• lime wedges
1. Combine diced apple, 1/3 cup cilantro, 1/3 cup chopped red onion, and 2 teaspoons lime juice in a small bowl; toss to coat. Set aside apple salsa.
2. Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6 to 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 to 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 cilantro and lime wedges.