Yes, I'm alive and finally posting again! I apologize for the delay. Being a college student in October is not easy! I had so much work that I could barely cook. *sobs* But now I'm back and with a recipe that is very college student appropriate. It is quick, easy, DELICIOUS, and even pretty darn healthy. This Spicy Salmon Rice Bowl is one of my favorite weekday meals to make (and eat!) It has endless possibilities too. You can substitute the salmon for tuna or even cook up any white fish, break it up into pieces, and incorporate it into the rice. You can also experiment with other spices, veggies, and beans. Make it your own! Or follow this version to a T para irte a la segura.
My roommate entered the kitchen with a huge smile on her face, "Mmm, It smells like Puerto Rico in here!" She was totally right! If you close your eyes while eating this dish you will probably start hearing salsa music in the background and feel an ocean breeze enter your abode, even if you're living in the mountains somewhere, and it's snowing, and you've never even seen the ocean.
The flavors and textures of this dish are wonderful. I don't know about you but I LOVE sweet and salty combinations. Popcorn + chocolate, milkshakes + french fries, syrup drenched pancakes + bacon... (Do you feel like you just gained 5 pounds reading that?) This dish has that element if you make it with the sweet plantains (or amarillitos like I call them). They are the PERFECT compliment to the mashed yuca with fish. Trust me. And that little slice of avocado there was just for the picture. I ate like three slices. :D
I loved the fish so much that I'm thinking of using it in tacos or rice bowls. You can also make a regular plantain mofongo and stuff the fish in there too. Or you can just grab a fork and eat it straight out of the pan! It's that good.