Dump-and-Go Rice Cooker Burrito Bowls
Enjoy these easy Dump-and-Go Rice Cooker Burrito Bowls packed with flavor and customizable toppings.
Equipment
- rice cooker
Ingredients
Rice Cooker Base
- 1 cup uncooked white rice
- 1.5 cups vegetable broth or chicken broth
- 1 cup canned black beans drained and rinsed
- 0.5 cups salsa
- 0.5 teaspoon cumin
- 0.5 teaspoon garlic powder
Burrito Bowl Add-Ins & Toppings
- 2 cups mixed greens or shredded lettuce
- 1 cup shredded rotisserie chicken
- 1 each ripe avocado chopped
- 0.5 cups diced tomatoes or pico de gallo
- Fresh cilantro chopped
- Lime wedges for squeezing over top
- Sour cream or Greek yogurt (optional)
Instructions
Cooking Instructions
- Add rice, broth, beans, salsa, cumin, and garlic powder to the rice cooker. Stir gently to combine - it should look a little saucy, and that's exactly right.
- Close the lid and start the cook cycle. As it cooks, the rice absorbs all that flavor while the salsa and spices come together beautifully.
- When it switches to Warm, leave the lid closed for about 10 minutes so the rice can finish steaming.
- Fluff with a fork to mix everything together - the beans spread, the salsa blends in, and the rice turns soft and lightly coated.
- Scoop into bowls and build your burrito bowls like a salad bar: start with greens, add the rice mixture, layer on protein, and finish with toppings like cheese, avocado, lime, or sour cream.
- Serve warm and let everyone customize their own bowl.
Notes
Customize with your choice of toppings and enjoy a flavorful meal in minutes.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 16gFat: 10gSaturated Fat: 2gCholesterol: 30mgSodium: 550mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg
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