Black Beans and Rice with Chicken and Apple Salsa

     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.

+ Black Beans with Rice, Chicken, and Fresh Apple Salsa
      an adapted recipe from bon appétit | January 2012
                   

• 2 cups diced Gala apples
• 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.

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