Ingredients:

  • 3/4 cup uncooked long-grain white rice
  • 1.5 cups low-sodium chicken broth
  • 8 ounces boneless, skinless chicken breast, cut into 1/2-inch dice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup canned diced tomatoes, drained
  • 2 tablespoons taco seasoning blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions:

  1. Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent mushiness.
  2. In the base of the rice cooker pot, combine the rinsed rice and the chicken broth. Stir in the taco seasoning blend, garlic powder, and onion powder to create the base layer.
  3. Create the steam layer: Carefully layer the remaining ingredients directly on top of the rice/broth mixture without stirring. Add the drained black beans, then the diced chicken breast, and finally the drained diced tomatoes.
  4. Close the rice cooker lid, set the cooker to the 'Cook' cycle, and allow it to run its full course (approximately 40 minutes). DO NOT open the lid during cooking to maintain the steam pressure.
  5. Once the cooker automatically switches to the 'Keep Warm' setting, allow the mixture to rest, undisturbed, for 10 minutes. This resting period finishes the steaming process and ensures full moisture absorption.
  6. Open the lid and fluff the contents thoroughly with a fork to combine all layers before serving.