Description
Rice Cooker Burrito Bowls are a delightful mix of rice, chicken, beans, and vibrant toppings. This easy dump-and-go dinner offers irresistible flavors, quick prep, and satisfying comfort for any meal!
Ingredients
Scale
- 1 cup uncooked white rice
- 1½ cups vegetable or chicken broth
- 1 cup canned black beans
- ½ cup salsa
- ½ tsp cumin
- ½ tsp garlic powder
- 2 cups mixed greens or shredded lettuce
- 1 cup shredded rotisserie chicken
- 1 ripe avocado
- ½ cup diced tomatoes or pico de gallo
- Fresh cilantro
- Lime wedges
- Sour cream or Greek yogurt
Instructions
- Rinse the white rice under cold water to remove excess starch.
- In the rice cooker, mix rinsed rice, broth, beans, salsa, cumin, and garlic powder.
- Cook in the rice cooker for about 10 minutes until rice absorbs liquid and is tender.
- Fluff the rice with a fork, then mix in shredded chicken.
- Scoop rice into bowls and top with greens, avocado, tomatoes, and cilantro.
- Serve with lime wedges and optional sour cream or Greek yogurt.
Notes
Rinsing the rice is essential for fluffy texture.
Add more broth if rice is too firm during cooking.
Customize toppings according to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 50mg