Since starting my new job I don't have the luxury anymore to spend hours preparing new recipes every night for dinner. Instead I've devoted Monday nights to trying new recipes - when I'm fresh off the weekend and a little more energetic. I tried this one the other week and LOVED it. I got the rotisserie chicken on Sunday and shredded all of the meat, so after work I just put together the beans and the apple salsa, and dinner was ready!
Black Beans & Rice with Chicken & Apple Salsa
1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/2 cup finely chopped red onion, divided
1 tsp (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 Tbsp olive oil
3 garlic cloves, minced
1 1/2 tsp chili powder
3/4 tsp cumin
3 cups low-salt chicken broth
2 (15 oz) cans black beans, rinsed and drained
salt and freshly ground black pepper
4 cups cooked brown or white rice
1 2-3 lb rotisserie chicken, skin discarded and meat shredded
4-6 lime wedges
Combine apple, 1/4 cup cilantro, 2 Tbsp onion, and 1 tsp lime juice in a small bowl; toss to coat. Set apple salsa aside.
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, chili powder, and cumin; 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 cilantro and lime wedges.
source: recipe from Bon Appétit, January 2012