Black Beans and Rice with Chicken and Apple Salsa

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This is really great with leftover turkey...keep in mind the recipe makes 4-6 servings, so if you don't want that much make a regular amount of rice, and only use one can of beans.


  • 1 cup chopped peeled Granny Smith apple (or something tart)
  • 1/2 cup chopped cilantro, divided
  • 1/3 cup finely chopped red onion, divided
  • 1 tsp (or more) of fresh lime juice
  • 1/3 cup finely chopped green bell pepper
  • 2 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1.5 teaspoons chili powder
  • 1 tsp ground coriander
  • 3/4 tsp cumin
  • 3 cups low-salt chicken broth
  • 2 15oz cans black beans, rinsed and drained
  • 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 small bowl - toss to coat. Set aside.


Combine remaining onion, pepper, and oil in 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 (honestly I skipped the broth part but it would probably be good). 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.


Divide rice and beans among plates. Top with chicken and apple salsa. Garnish with cilantro and lime wedges.

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