Salmon, Kidney beans and Brown Rice

Ingredients

• Onions

  Raw

  15g

• Red bell pepper

  Sweet, raw

  15g

• Celery

  Raw

  10g

• Garlic

  Raw

  ½ clove or 2g

• Kidney beans

  California red, mature seeds, raw

  100g

• Chicken broth bouillon

  Dry, cubes

  ¼ cube or 1g

• Oregano

  Spices, dried

  0.1g

• Thyme

  Spices, dried

  0.1g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Brown rice

  Long-grain, cooked

  75g

• Chicken breast

  Broilers or fryers, meat only, cooked, fried

  100g

Directions

1. 1. Cut salmon into 1/2-inch slices. Heat a 5 to 6-quart pan over medium-high heat for 3 minutes. Add salmon, onion, green pepper, celery and garlic; cook, stirring occasionally, 5-6 minutes or until vegetables are tender. 2. Stir in kidney beans, chicken broth, oregano, thyme. Bring to a boil; reduce heat to medium and cook 12-15 minutes or until slightly thickened. Add hot sauce to taste. 3. serve over hot cooked rice. Sprinkle with chopped parsley if desired.

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