Black Beans and Rice with Chicken and Apple Salsa

The very first meal of the "Cook our way through the January 2012 issue of Bon Appetit" challenge:

I braved the snow and the crowds and decided to go grocery shopping on January 1st with the help of my little brother (although he's 6'3" so not really "little"). This recipe was perfect for the day I made it because I purchased one of the main ingredients and I didn't even have to prepare it- rotisserie chicken. Ohhh yes! The recipe actually suggests that you use one. Note: Ours turned out to be a little dry... I'd probably roast my own next time. Roaster chickens are easy to do and very inexpensive compared to the boneless, skinless chicken breasts that most people purchase.

Here is where the recipe can be found


I am not sure if I took a picture of this, but I will check our camera as there isn't one on my phone. Stay tuned for a photo:)

The beans turned out to be REALLY delish! We're always looking for new sides for Mexican dishes, and this is a great option. Personally, I've been looking for ways to incorporate more lean protein into my diet, and beans are a great way to do so!  I used roasted chipotle chili powder in place of normal chili powder, which kicked the spice level up a notch. I used 1/2 of what the recipe called for.

I made white rice because I was trying to make this on the fly, but I would have made brown instead if I had more time.

My kids loved the apple salsa! The beans were a bit too spicy for them, but overall it wasn't bad for a quick lunch dish!