Black Beans and Rice with Apple Salsa

Black Beans and Rice with Apple Salsa (you can add chicken if you want) 
From Our Best Bites

(This was really good! The apple salsa added the perfect flavor. I will definitely make this again. I made it without the chicken and it still has tons of protein.)

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin (I like cumin so I used a bit more - like 3/4 tsp)
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice (Instead of this I made this: cilantro lime rice - YUM!)
1 rotisserie chicken, or 4 grilled chicken breasts (I didn't use chicken because I wanted it to be veggie, but Mark informed me the chicken broth made it un-veggie.  Oh well - close enough. I guess if you really wanted to be full on vegan you could use vegetable stock or something?) 

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set 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 (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice (I used the other lime and a half).  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6. (Chop up some avocados for a garnish too...I love Mexican food!)