Southwestern Salmon Rice Bowl

Ingredients

• 2 teaspoons olive oil
• 1/2 small sweet onion, chopped
• 1/2 green bell pepper, chopped
• 1 (8.3 ounce) can barbecue beans with bacon and brown sugar
• 3 (2.5 ounce) pouches Chicken of the Sea® Barbecue Pink Salmon
• 1 medium tomato, cored and chopped
• 1/2 cup frozen and thawed corn or ½ cup of drained canned corn
• 1 1/2 teaspoons hot sauce
• 1 1/2 teaspoons ground cumin
• 2 green onions, chopped
• 3 cups cooked brown or white rice

Directions

1. In a medium skillet, heat the oil over medium-high heat. Add the onion and pepper. Cook for 6 to 8 minutes until soft.
2. Add the beans, salmon, tomato, corn, hot sauce, and ground cumin. Cook for 5 minutes until heated through.
3. Divide the rice between 6 shallow bowls and top with the salmon mixture.
4. Sprinkle with chopped green onions and serve.