Black Bean Rice with Apple Salsa

2 cups brown rice cooked
2 Tbs Olive Oil
1/2 red onion diced
3 cloves garlic minced
1 1/2 tsp chili powder
1/2 tsp ground cumin (I'm not a cumin lover but if you are you could use 3/4 tsp)
2 cups chicken broth
2- 15oz cans black beans, drained and rinsed
1 apple cored and diced
1/4 cup chopped parsley
1/4 cup chopped shallots (*1/8 cup green onion substitute)
1 tsp lime juice
1 red pepper diced
1 yellow pepper diced
**Confession time here! I couldn't find shallots so substituted green onions and only added about 1/8 cup chopped green onion (the white part) instead of shallots because green onion is (I think) stronger than shallots!
Also, the original recipe called for the peppers to be sauteed with the onion, but I didn't read that part right and added them as part of the cold apple salsa and really they are better for you fresh and turned out yummy, so take your pick! OK, back to the recipe:
Heat oil over medium heat. Add red onion (*and peppers if you must! ;-)) and cook until softened, 6-7 min. Add garlic, chili powder and cumin and stir for a minute. Add broth and beans and rice and bring to a boil. Simmer (on low now) uncovered about 10-15 min until thickened slightly. (I wouldn't be picky about exact times here - just go ahead & make your salsa and by the time that's done, it has probably simmered enough!)
While that is simmering, in a small bowl, combine the apple, parsley, shallot (*green onion) and lime juice. Stir together and season with salt and pepper.
Serve apple salsa over bean and rice dish.

For those of you used to sweeter things, you could saute the peppers and then add mango to the fresh apple salsa instead! Just a thought! (Thank my sister-in-law for the mango idea!) :-)
Enjoy!!