Tasty Salmon on Rice

Lately (aka, this year), we’ve been trying to eat super healthy. It’s been relatively easy so far, since I’ve stopped buying pasta, simple carbohydrates, candy, etc. If it’s not in our pantry, we can’t very well eat it, now can we? Let’s hope my method works.

Here’s a little something I threw together. We just had the salmon concoction on Wednesday, but yesterday we tried it over rice. My husband approves! He likes it so much, I thought I would throw the recipe your way. Feel free to use any kind of beans or vegetables depending on taste and what you have on hand. Those were the only reasons I chose the things I did. You could also try adding nuts, if you like, but my husband is allergic to them.

Tasty Salmon on Rice:

1 lb. pkg. Brown rice

1 T. extra virgin olive oil

1 clove garlic

1 cup diced onions

1 cup diced tomatoes

1 cup cooked or canned chickpeas

1 – 14.75 oz. can of pink salmon (with bones)

Generous dose of Mrs. Dash’s fiesta lime seasoning.

I didn’t use salt or pepper, but feel free. It tasted salty enough for me – probably because of the canned salmon.

 

Rice takes almost an hour, so put it on early. Follow the directions on the packaging. (I cooked mine up the day before.)

Heat olive oil in a large skillet and add garlic.

Brown onions and tomatoes.

Throw in your chickpeas and salmon.

Stir.

Heat to desired temperature.

Remove from heat and add seasoning.

Serve over rice!

Calories per serving, as close as I can figure: 234

Serves 7