Description
These Rice Cooker Burrito Bowls offer a delightful mix of rice, beans, and fresh toppings, making them perfect for a quick and satisfying dinner any night of the week.
Ingredients
Scale
- 1 cup uncooked white rice
- 1½ cups vegetable broth (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 (chopped)
- ½ cup diced tomatoes (or pico de gallo)
- Fresh cilantro (chopped)
- Lime wedges
- Sour cream (or Greek yogurt) – optional
Instructions
- Gather all ingredients and prepare them for cooking.
- Pour rice and broth into the rice cooker, add beans, salsa, cumin, and garlic powder, and stir.
- Close the lid and set to white rice setting, approximately 10 minutes to cook.
- While rice cooks, prepare toppings: chop avocado, dice tomatoes, and rinse cilantro.
- When done, fluff rice and stir in chicken, then assemble bowls with rice mixture, greens, and toppings.
- Garnish with cilantro, lime wedges, and optionally top with sour cream or yogurt.
Notes
Rinse black beans to reduce sodium before adding to the cooker.
Store leftovers in an airtight container in the fridge for up to three days.
Consider using brown rice for a healthier alternative; adjust the cooking time accordingly.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 21g
- Cholesterol: 50mg