Southwestern Salmon Rice Bowl
Barbecue Pink Salmon perfectly complements the savory flavors of the Southwest in this spicy, warming entrée.

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