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Rice bowls are hugely popular nowadays – an artfully decorated all-in-one lazy man’s meal. A deep bowl filled with rice (any kind), and topped with your choice of raw and/or cooked ingredients – leftover grilled chicken, canned black beans, chopped tomatoes… Most rice cookers come with a measuring “cup” or scoop that can hold 3/4 cup (180 milliliters). The cup fill line inside the rice cooker corresponds to this measure. This recipe is based on rice cooker measurements, but conventional dry measurements have been provided as well. Bring along your rice cooker on vacation to prepare nutritious meals even when away from home. More on that in my article 3 Cooking Gadgets That Are Musts For Summer Traveling.
3 cups long grain rice (conventional dry measure: 2 and 1/4 cups)
3 cups water
2 teaspoons oil
Yellow Spice Mix (see below)
2 to 3 plum tomatoes, chopped
1 to 2 avocados, peeled, pitted, and diced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 (8-ounce) bag shredded cheddar cheese
1 (8-ounce) container sour cream
Taco sauce
corn taco shells or tortilla chips
2 teaspoons kosher salt
2 teaspoons dried cilantro flakes
1 and 1/2 teaspoons dried minced onion, such as Gefen Minced Onions
1 and 1/2 teaspoons Pereg Turmeric
1 teaspoon Gefen Garlic Powder
1/2 teaspoon ground black pepper
Place rice in bowl of rice cooker. Fill with water to three-cup fill line in rice cooker (three cups water). Add oil and yellow spice mix – stir to mix in spices. Close rice cooker lid and press start on setting for white rice. When rice is done, fluff with rice paddle or fork.
Fill deep bowls with rice. Then top with a large spoonful of each topping: tomatoes, avocado, black beans, corn, and cheese. Add a dollop of sour cream and drizzle with taco sauce if desired. Serve with broken taco shells or tortilla chips.
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