We are more focused on healthy eating as I train for the Indy Mini Marathon, so I’ve been stockpiling recipes. I found this one in the January 2012 issue of Bon Appétit and the flavor combinations intrigued me- black beans, apple salsa, cilantro, cumin, and coriander. When I returned from the gym, the house smelled amazing as Jon prepared this for dinner. And it didn’t let me down- very complex flavors- first the cumin and coriander, with a little heat from the black beans; then the florally flavor from the basmati rice; followed by the tangy green apples in the salsa and the bite of the cilantro. So much yum.
- 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 basmati rice
- 1 2–3-pound rotisserie chicken, skin discarded and meat shredded
- 4–6 lime wedges
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.