Black beans and rice with chicken and apple salsa

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 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 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.