• Ingredients: 24
  • Serves: 4
  • Prep: 40 mins
  • Bake: 40 mins

Black beans and rice with chicken and apple salsa with chopped peeled granny smith apple, chopped cilantro, divided, finely chopped red onion, divided, fresh lime juice, finely chopped green bell pepper, vegetable oil, garlic cloves, minced, chili powder, ground coriander, cumin seeds, low-salt chicken broth, 15-ounce cans black beans, rinsed and drained, kosher salt and freshly ground black pepper, cooked brown or white rice, 2–3-pound rotisserie chicken, skin discarded and meat shredded, 4–6 lime wedges. To make this black beans and rice with chicken and apple salsa for 4 persons you will need 40 mins for preaparation and 40 mins for baking.

Ingredients

  • 1 cup chopped peeled Granny Smith apple
  • 1/2 cup chopped cilantro, divided
  • 1/3 cup finely chopped red onion, divided
  • 1 tsp. fresh lime juice
  • 1/3 cup finely chopped green bell pepper
  • 2 tbsps. vegetable oil
  • 3 garlic cloves, minced
  • 1 1/2 tsps. chili powder
  • 1 tsp. ground coriander
  • 3/4 tsp. 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

Salad:

  • 1/2 head of a 1-pound cauliflower, cored, cut into florets
  • 1/2 head of a 6-ounce radicchio, cored, quartered lengthwise
  • 6 inner celery stalks with leaves
  • 1/4 cup thinly sliced chives
  • 1/4 cup flat-leaf parsley leaves
  • 1 lemon

Dressing:

  • Ingredient info: Walnut oil is available at some supermarkets, natural and specialty foods stores, and at latourangelle.com.

Tomatoes and couscous:

  • Ingredient info: Za’atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, is available at specialty foods stores, Middle Eastern markets, and igourmet.com.

Directions

  1. Step 1 Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat.

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  2. Step 2 Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes.

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  3. Step 3 Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil.

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  4. Step 4 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.
  5. Step 5 Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.

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