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!

(1 votes, average: 5.00 out of 5)
Cooking time PREP TIME 5 mins
Cooking time COOK TIME 1 min
Servings SERVES 1
Ready in TOTAL TIME 6 mins
Cooking time
PREP TIME 5 mins
Cooking time
COOK TIME 1 min
Servings
SERVES 1
Ready in
TOTAL TIME 6 mins

Ingredients

  • 1 cup Minute® Ready to Serve White Rice
  • 1/4 cup black beans, drained and rinsed
  • 1 pouch (2.5 oz) barbecue pink salmon
  • 1/4 cup fresh (or frozen, thawed) corn kernels
  • 1/4 cup cherry tomatoes, halved
  • 1 green onion, sliced
  • 1/2 avocado, sliced

Instructions

  • This veggie loaded Southwest BBQ 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, beans, salmon, corn, tomatoes, green onions and avocado on a plate and serve.

    Recipe Tip

    To pack ahead and serve cold, let rice cool to room temperature after cooking. Then, assemble ingredients in an airtight container and refrigerate until ready to eat.

Canned Beans 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 like this Easy Beef Stew With Rice  

If you do end up using canned beans liquid in your cooking, it may be best to replace one of the other liquids in the recipe. Canned beans liquid is very salty so if your dish already has a salty flavor it may make things slightly overpowering.

How to cut 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 with a knife. 

If you have any leftover corn from this dish, try using it in another dish like this Mexican Street Corn and Rice Salad

Cherry Tomatoes

Cherry tomatoes’ smaller size makes them perfect for salads like this Tuna and Rice Salad or quick meals like this Fiesta Rice.

Which Part of Green Onions do you eat?

As green onions are so long it might not be clear exactly which part you should put in your recipe. The entire thing is edible, however for most recipes it is best to 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

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