Somethings up, guys.
I’ve been eating A LOT of chicken. I’m usually not a big meat/chicken eater, but it’s been going in or on everything lately.
I’d hate to think it’s a growth spurt, since the only growing I’d be doing <at this age> is outwards.
Then my very patient husband likes to say, “you’re building muscle and it’s asking for protein”
Considering I don’t eat much protein, this sounds about right. However, he says that whenever I have a craving…
Pour a little marinara sauce, pinch of Italian seasoning and I’d eat this fork to mouth, any day.
Excuse me, that’s just my chicken craving speaking.
I had enough chicken, so I made a batch of this, which I even <sad to admit> ate for breakfast the next day.
I don’t know why it took me so long to make apple salsa. It’s pretty simple, and pretty genius.
I bet this would also be great over a white fish, pork or even quesadillas.
… or by the spoonful, straight to the mouth <guilty>
The combination of the cooked beans, chicken and refreshing apple salsa, all over a bed of rice. PERFECTION. This is a favorite over here and if you decide to make it, you’ll see why.
I have an idea.
You know me and obsession with mason jars & food on the go… So, you could layer this [rice, beans, chicken, salsa], seal it and then it’s ready for lunch the next day or a meal for the plane ride. Brilliant, right?!
Make a double batch of everything, store separately and enjoy all week long, either together or mix-matched.
Black Beans and Rice with Chicken and Apple Salsa
- 1 green apple, chopped and peeled
- 1/4 cup cilantro, chopped and divided
- 2 tablespoons onion, finely chopped
- 1 teaspoon fresh lime juice
- 1/4 cup onion, finely chopped
- 1/2 cup bell pepper, finely chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 3 cups chicken broth, low sodium [or less if you want
- 2 15 oz. cans of black beans, drained and rinsed
- salt + pepper
- 2 cups cooked rice [wild, brown, etc.]
- 2-3 cups of cooked shredded chicken – Rotisserie, skin removed; or diced chicken
Garnish – optional
- limes wedges
In a small bowl, combine apple, cilantro, onion, and lime juice and toss together until everything is coated; set aside.
In a large skillet heat olive oil over medium. Add onion and bell pepper; stir occasionally until everything has softened, approx 7 minutes. Add garlic, chili powder, coriander, and cumin; continue stirring for approx. 2 minutes. Pour in broth and beans and bring to a boil. Reduce the heat and let simmer. Bean mixture should begin to thicken, about 10 minutes. Season with salt + pepper.
Plating – add rice and beans, then top with chicken and apple salsa.
Adapted from Bon Appetit Magazine
February 29 2012