Tuesday, January 20, 2015

Black Beans and Rice with Chicken and Apple Salsa

Well, it appears we are headed to Mexico this summer!  So excited for a little child-free time with the hubs :)  In conjunction with that, I am feeling more pressure than ever to get these baby pounds gone.  Did I mention my baby is 14 months?!  Ya, it's time.  Overall, I have been eating much better, but I just can't get rid of my love of baking.  Being able to send treats with the hubs to work has been my saving grace lately.

My hubs loves hearty meals, and things like this usually are not what he wants for dinner.  When he came in the door he said "that looks way too healthy!"  By the time he was done, he said "I stand corrected once again."  He compared the dish to beans and rice we got in Puerto Rico that he LOVED!

And don't turn your nose up at the apple salsa.  It brings everything together and gives it that "fresh" element. So, so good!

Black Beans and Rice with Chicken and Apple Salsa
Adapted from Bon Appetit, January 2012 

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set 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 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 hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6.

Recipe Source:  Our Best Bites

1 comment:

  1. Sounds so good! If Nate is comparing them to those delicious Puerto Rican meals then I really do need to try! And jealous of a Mexican getaway!