Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, diced into 1/2-inch cubes
  • 2 cups long-grain white rice (Jasmine or Basmati)
  • 2 cups low-sodium chicken broth
  • 1 cup chunky salsa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 2 tbsp taco seasoning
  • 1 tsp sea salt
  • 1 large avocado, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Rinse the rice. Place the 2 cups of rice in a strainer and run cold water through it until the cloudy starch disappears.
  2. Combine base liquids. Pour the 2 cups of chicken broth, 1 cup of salsa, and 2 tbsp of taco seasoning into the rice cooker pot.
  3. Add the grains. Stir the rinsed rice into the liquid mixture until it is submerged.
  4. Layer the proteins. Scatter the 1.5 lbs of diced chicken evenly over the top of the rice. Do not stir it in yet.
  5. Add the bulk. Pour the drained black beans and 1 cup of frozen corn over the chicken layer.
  6. Season again. Sprinkle the 1 tsp of sea salt over the top of the vegetables.
  7. Initiate the cycle. Close the lid and press the White Rice or standard Cook button. Cook 25 minutes until the machine clicks to the warm setting.
  8. The crucial rest. Leave the lid closed for exactly 5 minutes after it finishes cooking. Note: This allows the residual steam to finish tenderizing the chicken and firms up the rice grains.
  9. The finishing fluff. Open the lid and use a spatula to gently fold everything together.
  10. Serve and garnish. Scoop into bowls and top with avocado slices, fresh cilantro, and a heavy squeeze of lime juice.