Southwest Barbeque Salmon and White Rice
Packed with vibrant veggies and savory flavors, this Southwest Barbeque Salmon and White Rice dish never fails to satisfy. Add it to your lunchtime rotation, today!
(2 votes, average: 4.00 out of 5)
Ingredients
- 1 cup Minute® Ready to Serve White Rice
- 1 pouch (2.5 oz) barbecue pink salmon
- 1/4 cup black beans, drained and rinsed
- 1/4 cup fresh (or frozen, thawed) corn kernels
- 1/4 cup cherry tomatoes, halved
- 1 green onion, sliced
- 1/2 avocado, sliced
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Instructions
This veggie-loaded Southwest Barbeque Salmon and White Rice dish, made with Minute® Ready to Serve White Rice, is sure to become a new lunchtime favorite!
Step 1
Heat rice according to package directions.
Step 2
Arrange rice, salmon, beans, corn, tomatoes, green onions and avocado on a plate and serve.
Recipe Tip
To pack this lunch ahead and serve it cold, allow rice cool to room temperature after cooking. Then, assemble all of the ingredients in an airtight container, and refrigerate until ready to eat.
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Canned Bean Liquid
Don’t let the liquid from your canned beans go to waste! While bean liquid may not be appropriate for every meal you cook, it can add flavor and texture to soups like this Chicken Tortilla Soup, and stews, such as this Easy Beef Stew With Rice
If you do end up using the liquid from canned beans in your cooking, it may be best to replace one of the other liquids in the recipe. The liquid from canned beans is also very salty, so be sure to adjust the salt in your recipe after adding it in.
Cutting Corn Off the Cob
This recipe calls for corn kernels. Whilst you may have frozen corn available in the freezer, if you only have fresh corn in your kitchen, you will need to cut the kernels from the cob. The best way to do this without making a mess is to lay the cob flat on a chopping board and slice the corn kernels off each side with a sharp chef’s knife.
If you have any leftover corn, try using it in this Mexican Street Corn and Rice Salad.
Cherry Tomatoes
Cherry tomatoes’ smaller size makes them perfect for salads like this Tuna and Rice Niçoise Salad or quick meals like this Fiesta Rice.
Which Part of Green Onions Do You Eat?
Green onions are entirely edible, however for most recipes it is best to only use the white and pale green parts of the onion. That said, the darker green part tastes delicious as part of a garnish for dishes like this Country Breakfast Casserole.
Other Meal Inspiration
Take a trip south of the border with our Mexican Rice Recipe.
