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Black Beans and Rice With Chicken and Apple Salsa

['1 cup chopped peeled Granny Smith apple', '1/2 cup chopped cilantro, divided', '1/3 cup finely chopped red onion, divided', '1 teaspoon (or more) fresh lime juice', '1/3 cup finely chopped green bell pepper', '2 tablespoons vegetable oil', '3 garlic cloves, minced', '1 1/2 teaspoons chili powder', '1 teaspoon ground coriander', '3/4 teaspoon cumin seeds', '3 cups low-salt chicken broth', '2 15-ounce cans black beans, rinsed and drained', 'Kosher salt and freshly ground black pepper', '4 cups cooked brown or white rice', '1 2-3-pound rotisserie chicken, skin discarded and meat shredded', '4-6 lime wedges']

Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa 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. Season with salt, pepper, and more lime juice, if desired.
Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.

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