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Rice Cooker Mexican Chicken Bowl

Created by Stacey
Print Recipe

Ingredients
  

  • 1 C Jasmine Rice Washed
  • 1 C Chicken Broth
  • 1 C Water
  • 3 Chicken Thighs or 2 Chicken Breasts
  • 1 T Taco Seasoning
  • ½ c Black Beans
  • ½ c Roasted Corn
  • ½ c Diced Tomatoes
  • ½ c Peppers and Onion I used frozen but fresh is great here too
  • 1 T Diced Jalapenos
  • Spray Oil
  • Optional Toppings: Avocado Crema Avocados, Pickled Onions, Salsa or Sour Cream

Instructions
 

  • Place washed rice into the rice cooker and add the beans, corn, tomatoes, and peppers and onions and stir
  • In the steamer basket place your chicken, spray it with oil and then sprinkle the taco seasoning (do this on both sides of the chicken)
  • Cook on the white rice setting (if you have a one button rice cooker, simply push the lever down and start your cooking cycle.
  • Once the cooking is complete. Remove the chicken and fluff the rice
  • Slice chicken and create your bowl
  • Top with the topping of your choice and Enjoy!

Notes

To create this as a wrap simply put all your bowl ingredients (including the toppings) into the center of the wrap. Fold the north and south portion of the wrap to the center, then roll the wrap from west to east creating your perfectly contained wrap.