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!
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.
Contents
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.
Other Meal Inspiration
Take a trip south of the border with this Mexican rice in a box.
