Rice Cooker Burrito Bowls
Delicious Rice Cooker Burrito Bowls made with rice, beans, and fresh 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 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
Let the rice rest 10 minutes for the best texture. Stir before serving to mix in the beans and salsa. Use 1¾ cups broth for brown rice. Store leftovers for up to 4 days. Reheat with a splash of broth or water.
Nutrition
Serving: 1bowlCalories: 364kcalCarbohydrates: 54gProtein: 18gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 31mgSodium: 865mgPotassium: 717mgFiber: 8gSugar: 3gVitamin A: 691IUVitamin C: 14mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!