Description
Enjoy the easy and delightful Rice Cooker Burrito Bowls filled with rice, beans, and vibrant toppings. Ideal for a quick, healthy dinner option!
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 (for squeezing over top)
- Sour cream (or Greek yogurt, optional)
Instructions
- Rinse the rice under cold water until clear and place it in the rice cooker with broth.
- Add black beans, salsa, cumin, and garlic powder; stir to combine.
- Cook in the rice cooker for about 10 minutes until rice is tender and liquid absorbed.
- Fold in mixed greens and shredded chicken until warmed through.
- Serve topped with avocado, tomatoes, cilantro, and lime wedges.
Notes
Rinse rice to prevent sticking for fluffier texture.
Use any canned beans if you prefer over black beans.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 30mg