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  • Southwestern Salmon Rice Bowl

Southwestern Salmon Rice Bowl

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

TOTAL TIME: 20 MINS   |   SERVINGS: 4

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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.

In this recipe

  • Flavored Salmon Pouches

    Flavored Salmon Pouches

Nutritional Info

Serving Size 1/4 of Recipe; Calories 355; Calories from Fat 47; Total Fat 5g; Saturated Fat 1g; Cholesterol 23mg; Sodium 644mg; Potassium 250mg; Total Carbohydrates 61g; Fiber 5g; Sugar 12g; Protein 17g

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  • Southwestern-Style Salmon Salad

  • Sweet and Spicy Pineapple Salmon Burgers

  • Mandarin Orange Salmon

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