Canned beans get an upgrade thanks to garlic and spices.
Ingredients
1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 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
Directions
Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon 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 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 cilantro and lime wedges.
