Description
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
