I love how hands-off this recipe is—just a few minutes of prep, and the rice cooker does the rest. The rice turns out fluffy and infused with the flavors of broth, salsa, and spices, while the beans add substance and protein. It’s healthy, customizable, and great for meal prepping or feeding a crowd. Plus, the toppings make it feel fresh and fun every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Rice Cooker Base: uncooked white rice vegetable or chicken broth canned black beans, drained and rinsed salsa cumin garlic powder
Add-ins and Toppings: mixed greens or shredded lettuce shredded rotisserie chicken ripe avocado, chopped diced tomatoes or pico de gallo fresh cilantro, chopped lime wedges sour cream or Greek yogurt (optional)
Directions
First, I add the rice, broth, black beans, salsa, cumin, and garlic powder directly into the rice cooker. I give it a gentle stir to combine—it should look a bit saucy, which is exactly what I want.
I close the lid and start the cook cycle. As it cooks, the rice soaks up the flavorful broth while the beans, salsa, and spices blend beautifully.
Once the rice cooker switches to “Warm,” I keep the lid closed for another 10 minutes so the rice can finish steaming and become perfectly fluffy.
After that, I fluff everything with a fork to evenly mix the beans and salsa through the rice. It smells amazing at this point.
To serve, I scoop the rice mixture into bowls and let everyone build their own burrito bowls. I start with a base of greens, then layer on the rice, followed by chicken, avocado, tomatoes, and a generous squeeze of lime. Sometimes I add a dollop of sour cream or Greek yogurt for extra creaminess.
Servings and timing
This recipe serves 4. Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes
Variations
I sometimes swap the chicken for cooked ground beef or grilled shrimp. If I’m in the mood for a vegetarian version, I add roasted sweet potatoes or grilled zucchini. For more spice, I stir in some chopped jalapeños or use a spicy salsa. I’ve even used brown rice instead of white—just increasing the broth to 1¾ cups and giving it a bit more cook time.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of broth or water and microwave or warm it on the stovetop. It comes back to life perfectly and makes a great lunch the next day.
FAQs
Can I use brown rice instead of white?
Yes, I do that often. I just use 1¾ cups of broth instead of 1½ and expect a longer cook time, depending on the rice cooker model.
Can I make this vegetarian?
Absolutely. I skip the chicken and load it up with beans, avocado, veggies, and even tofu or tempeh for added protein.
What kind of salsa works best?
I like using a chunky tomato-based salsa, either mild or medium. Sometimes I switch it up with a fire-roasted salsa for a smoky flavor.
Can I double this recipe?
If my rice cooker has the capacity, yes. I just double everything and make sure not to overfill the cooker—it needs room to steam properly.
How do I keep the rice from getting mushy?
Letting the rice rest for 10 minutes after cooking is key. I also fluff it gently with a fork and avoid over-stirring during the cooking process.
Conclusion
These Dump-and-Go Rice Cooker Burrito Bowls are one of my easiest and most satisfying meals. They’re warm, fla
This easy rice cooker burrito bowl is a cozy, one-pot meal packed with beans, salsa, and fluffy rice—just dump it all in and let the cooker do the work!
Ingredients
Rice Cooker Base
1 cup uncooked white rice
1½ cups vegetable broth (or chicken broth)
1 cup canned black beans, drained and rinsed
½ cup salsa
½ tsp cumin
½ tsp garlic powder
Burrito Bowl Add-Ins & Toppings
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 serving
Sour cream or Greek yogurt (optional)
Instructions
Combine Ingredients in Rice Cooker: Add rice, broth, beans, salsa, cumin, and garlic powder to the rice cooker. Stir gently—mixture should be slightly saucy.
Cook: Close the lid and run a full cook cycle. As it cooks, rice will absorb broth and take on the flavor of salsa and spices.
Rest: Once the cooker switches to “Warm,” let it rest for 10 minutes with the lid closed to allow the rice to finish steaming.
Fluff: Open the lid and fluff the rice mixture with a fork, distributing the beans and salsa evenly.
Assemble Bowls: In serving bowls, layer the greens, scoop in the rice mixture, add chicken or other protein, and top with avocado, tomatoes, cilantro, lime juice, and sour cream if desired.
Serve: Enjoy warm and let everyone customize their own bowl.
Notes
Let rice rest 10 minutes after cooking for best texture.
Stir before serving to distribute flavors.
Use 1¾ cups broth if using brown rice.
Store leftovers in the fridge up to 4 days. Reheat with a splash of broth or water.
Prep Time:20 minutes
Cook Time:10 minutes
Category:Dinner, Lunch, Main Course
Method:Rice Cooker
Cuisine:American, Mexican-Inspired
vorful, and endlessly customizable. Whether I’m cooking for a busy weeknight or prepping lunch for the next few days, this recipe always delivers. I love how it turns simple pantry staples into a wholesome, hearty meal with hardly any effort.
