Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Cooking time | 30 minutes |
| Total time | 45 minutes |
Description
List 3 and above
Ingredients
1 lb
cooked and shredded boneless skinless chicken breast 4 c
cooked organic rice 1 cn
black beans 1
limes 1 1⁄2 c
chicken broth 1 t
cumin seeds (omit early list 3) 1⁄2 t
cooriander (omit early list 3) 3⁄4 t
chili powder (omit early list 3) 3 clv
garlic minced 1⁄3 c
finely chopped green pepper 2 T
olive oil 1 c
peeled and finely chopped Granny Smith apple (salsa) 1⁄4 c
chopped fresh cilantro (salsa) 1⁄3 c
finely chopped red onion (2 T for salsa) 1 t
lime juice (salsa)Instructions
Salsa: combine apple, 1/4 cup cilantro, 2 tbsp onion and 1 tsp lime juice- toss to coat and set aside
Combine remaining onion, pepper, and oil in large skillet, cook over medium heat, stirring often, until completely softened (6-7 min). Add garlic, chili powder, ground coriander, and cumin seeds, stir constantly for 2 min. 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 stir often until sauce is thickened (8-10 min). Season with salt and pepper, and lime juice if desired.
Divide rice and beans among plates, top with chicken and apple salsa. Garnish with lime wedges.
