Chicken, black beans and rice with apple salsa

Ingredients

1 lb

cooked and shredded boneless skinless chicken breast

4 c

cooked organic rice

1 cn

black beans

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.