Black Beans and Rice with Apple Salsa

• 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 vegetable broth
• 2 15-ounce cans black beans, rinsed and drained
• Kosher salt and freshly ground black pepper
• 4 cups cooked brown or white rice
• 4–6 lime wedges

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.

Serves 6; 387 calories.

VERDICT: This was supposed to have chicken and chicken broth, and I do think it needed them. This tasted very...wholesome. I was hoping the apple salsa would carry it, but it isn't quite enough. Toss.