I am obsessed with rice bowls right now especially when loaded with healthy fiber rich ingredients like brown rice, beans, avocado and tomatoes. This is one of the easiest dinners to prepare yet it is satisfying, nutritious and absolutely delicious. The bright colors are inviting and the flavor is plentiful.
Salmon is a versatile fish that can be roasted, grilled, poached or sautéed. It holds up well without falling apart or loosing flavor. One of my favorite ways to prepare salmon is to marinade it in teriyaki sauce and then grill it. I also enjoy grilling it on a plank. When buying salmon I try to stick to wild as much as possible, it’s better for you and tastier too.
In this recipe I seasoned the fish with salt, pepper and a little cumin and then simply roasted in the oven for 25 minutes. While salmon was roasting the rice cooker cooked the rice and I chopped tomatoes, avocados and lettuce. The entire dinner only took me about 35 minutes to make. Not bad, not bad at all.
I’m looking forward to Halloween. I took a day off for some fun with my munchkin and friends. So this will be a shorter work week for me and I’m happy about that. Wishing everyone a wonderful day.
- 1 cup brown rice
- ½ packet Goya Sazon con Azafran (in the international foods isle)
- 2 salmon portions
- 1 cup lettuce, shredded
- 1 can black beans, drained and rinsed
- ½ cup grape tomatoes, sliced in half
- ¼ cup pickled jalapeños (optional)
- 1 avocado, chopped
- salt & pepper
- ¼ tsp cumin
- Cook rice by combining 1 cup brown rice, 2 cups water and ½ packet Goya. Add a little more water if needed. I find that brown rice takes longer to prepare than white. I used almost 3 cups of water to get it perfect.
- Preheat oven to 350 degrees, season salmon with salt pepper and cumin. Arrange on a baking sheet covered with aluminum foil. Roast about 20-25 min. When done, gently pull flake.
- Divide rice, beans, tomatoes, jalapeños, avocado and lettuce in two bows. Top with salmon and serve with you favorite hot sauce.