1 packet of Chicken of the Sea Salmon for extra spice, use the Sriracha flavor!
1/4 cup southwest blend frozen veggies corn, black beans, red and green peppers and onions
2 tbsp sour cream
hot sauce
Optional toppings: sliced avocado and chopped cilantro
Microwave the rice cup for 60 seconds. Stir to fluff the rice and set aside. Warm up the canned or frozen veggies in a small bowl or cup and then stir into the rice. Top the rice mixture with salmon. In a small bowl, mix the sour cream with the hot sauce until it's pink. Add more if you like extra spice. Drizzle the creamy sauce over the rice and salmon and top with cilantro and avocado slices.