Salmon with Southwest Beans and Rice

Servings: 4 | Serving size: 4 ounces salmon with 1 1/2 cups beans and rice

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

Makes great leftovers.

Place 2 1/2 cups of water in a small saucepan over high heat.

When the water boils, add the rice and reduce the heat to a simmer.

While the rice is cooking, place 2 teaspoons of olive oil in a large skillet over medium high heat.

When the oil is hot, add the onion and cook, stirring frequently, for about 10 minutes, until the onions begin to caramelize.

Add the red pepper and pumpkin seeds. Cook for another 5 minutes. Stir frequently.

Add the beans, oregano, 1 teaspoon of chili powder, cumin, red pepper flakes, salt, vegetable stock, and 2 cups water.

Stir and reduce the heat until the beans are simmering.

When the rice is finished cooking, turn off the heat and cover.

Let the beans cook for about 25 minutes until almost all of the water is evaporated, then add the rice. Stir until well blended.

While the beans are cooking, place a large skillet in the oven and preheat to 375°F.

Mix 1/2 teaspoon of chili powder with the paprika and cayenne until well blended and then sprinkle it over the salmon.

Place 2 teaspoons oil in the pan, swirl to coat and add the salmon.

Reduce the heat to 325°F and roast the salmon on one side for 8 minutes.

Turn and roast for another 7 minutes, then serve over the beans.