Black Beans and Rice With Chicken and Apple Salsa recipe |

by • 1 October, 2017 • Mekkah's Kitchen, Word on the StreetComments (0)493


Black Beans and Rice With Chicken and Apple Salsa recipe |
Serves: 4-6
Cook time: 
Total time: 
  • 1 cup chopped peeled Granny Smith apple
  • ½ cup chopped cilantro, divided
  • ⅓ cup finely chopped red onion, divided
  • 1 teaspoon (or more) fresh lime juice
  • ⅓ cup finely chopped green bell pepper
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1½ teaspoons chili powder
  • 1 teaspoon ground coriander
  • ¾ teaspoon cumin seeds
  • 3 cups low-salt chicken broth
  • 2 15-ounce cans black beans, rinsed and drained
  • Kosher salt and freshly ground black pepper
  • 4 cups cooked brown or white rice
  • 1 2-3-pound rotisserie chicken, skin discarded and meat shredded
  • 4-6 lime wedges
  1. Combine apple, ¼ cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.
  2. 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. 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, 8-10 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 remaining ¼ cup cilantro and lime wedges.
Nutrition Information
Calories: 388 Fat: 9G Carbohydrates: 51

Source: Black Beans and Rice With Chicken and Apple Salsa recipe |

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