I know what you’re thinking. Rice and beans? How is that special? How is that delicious? Rice and beans are cheap and filling. They certainly don’t deserve their own blog post.
Wrong wrong wrong.
This is not any rice and beans dish. This is rice and black beans with apple salsa. Yes, I said apple salsa. That’s pretty different, right?
Trust me. This is quick, easy, and really really good. It was so good that I turned the leftovers into a burrito and took it for lunch the next day. And then ate the second portion for dinner that night. I HATE repeating meals. But this one was so good, that I actually wanted it again. This recipe serves 2 or 1 with enough leftovers for another meal or several burritos.
Rice and Black Beans with Apple Salsa
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2 tablespoons olive oil
2 tablespoons diced red onion
1/4 cup diced green bell pepper*
2 garlic cloves, minced
1/2 teaspoon chili powder*
1/2 teaspoon coriander
1/4 teaspoon cumin
1 can black beans, rinsed and drained
3/4 cup chicken broth
Salt and pepper to taste
Several squeezes of fresh lime juice
1 tablespoon chopped fresh cilatro
2 cups cooked white or brown rice
Apple salsa (recipe below)
Heat a large skillet over medium heat and add the oil. Saute the onion and bell pepper until soft, about 5 minutes. Add the garlic and cook another minute. Stir in the spices and the black beans. Saute for a minute or two, then add the chicken broth. Raise the heat, bring to a boil, and then lower the heat back to medium and simmer 8-10 minutes. Use the back of a wooden spoon to mash up some of the beans. This will help the sauce thicken. Squeeze some lime juice over the top, stir in the cilantro, and check the seasonings, adding more salt and pepper as needed. Serve over the cooked rice, and top with the salsa.
1 cup finely diced granny smith apples
3 tablespoons chopped fresh cilantro
2 tablespoons finely diced red onion
Juice of one lime
Salt and pepper
Stir together apples, cilantro, and onion. Squeeze the lime juice over the top and stir. Add salt and pepper to taste. Serve over the rice and beans, or as a dip for chips.
*I can’t eat bell peppers or very spicy foods because of stomach issues, so I left out the green pepper and the chili powder. I added a few red pepper flakes and a dash of cayenne to bring some heat to the dish. Do whatever you like.
-Adapted from Our Best Bites
This post is linked to Tasty Tuesday