Black Beans and Rice With Chicken and Apple Salsa

Ingredients for Black Beans and Rice With Chicken and Apple Salsa

• 150g chopped peeled Granny Smith apple

• 1/2 cup chopped coriander, divided

• 1/3 cup finely chopped red onion, divided

• 1 teaspoon (or more) fresh lime juice

• 80ml finely chopped green pepper

• 2 tablespoons vegetable oil

• 3 garlic cloves, minced

• 1 1/2 teaspoons chilli powder

• 1 teaspoon ground coriander

• 3/4 teaspoons cumin seeds

• 725ml low-salt chicken broth

• 2 425g cans black beans, rinsed and drained

• Kosher salt and freshly ground black pepper

• 750g cooked brown or white rice

• 1 2-1.4kg rotisserie chicken, skin discarded and meat shredded

• 4-6 lime wedges

Combine apple, 1/4 cup coriander, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.

Combine remaining onion, 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.

Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup coriander and lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.