Black Beans and Rice with Chicken and Apple Salsa

Simple and common ingredients which get taken to a new dimension with the green apple salsa.

  • 1 cup chopped (peeled Granny Smith apple)
  • 1 cup chopped cilantro (divided)
  • 1/3 cup finely chopped red onion (divided)
  • 1 tsp or more fresh lime juice, plus more for rice
  • 1 red bell pepper (finely chopped)
  • 2 tbsp vegetable oil
  • 3 garlic cloves (minced)
  • 1 1/2 tsp chili powder
  • 3/4 tsp cumin
  • 4 cups low sodium organic chicken broth (divided)
  • 2 15 oz cans black beans, drained and rinsed
  • salt & pepper (to taste)
  • 1 cup brown rice
  • 3 organic chicken breasts (cooked and shredded)
  • lime wedges (for serving)
  1. In a small bowl combine the apple, 1/4 cup cilantro, 2 tbsp red onion, and 1 tsp lime juice. Set aside.
  2. Cook rice according to package instructions, using 2 cups broth instead of water. When rice is cooked, add 1/4 to 1/2 cup cilantro and lime juice, to taste.
  3. Heat oil in a large skillet. Add onion and bell pepper, cooking until soft (6-7 minutes). Add garlic, chili powder, and cumin, stirring constantly for 2 minutes. Add 2 cups chicken broth and beans, bringing mixture to a boil. Reduce heat to medium and simmer briskly, until sauce is thickened (8-10 minutes). Use a spoon to mash some of the beans while cooking, stirring occasionally. Season with salt and pepper.
  4. To serve, divide beans and rice among plates. Top with shredded chicken and apple salsa. Garnish with additional cilantro and lime wedges.