This recipe a one-pot dinner that all comes together in your rice cooker. You add all of your ingredients, push a button, wait 40 minutes, and enjoy your effortless bowl of goodness.
The rice is fluffy and steamy and spiced just enough with green chiles. Then we’ve got hearty hunks of tofu – which soaked up plenty of that chile flavor and some healthy pinto beans thrown in for good measure.
It’s healthy – high in protein and fiber, low in calories!
It’s versatile – you can swap out the pinto beans for black beans, chickpeas, etc. You can use a different type of protein. You could even add veggies such as onions, bell peppers, or corn!
You’ll probably have leftovers – which means you can take your lunch to work. Or enjoy it for dinner again later this week!
We used our magical rice cooker to make this recipe. I’ve mentioned before how much I love this thing. It’s like a crockpot – except it cooks everything faster and always achieves perfect rice texture with minimal effort. Slow cookers are for leaving while you’re at work or have hours to wait for grub. Rice cookers are for when you get home from a long day and want to quickly satisfy your hangry.
The rice cooker that we have is an Aroma – it’s easy to use and works like a charm. It’s also super affordable.
- Serves: 6 servings
- Calories: 384
- Fat: 6.5 g
- Saturated fat: 1 g
- Unsaturated fat: 5.5 g
- Trans fat: 0 g
- Carbohydrates: 46.6 g
- Sugar: 1.6 g
- Sodium: 21.3 mg
- Fiber: 7.4 g
- Protein: 20.9 g
- Cholesterol: 0 g
- 1½ cups basmati rice
- 3 cups water or broth
- 1 cup pinto beans, canned, drained, and rinsed
- 14 oz. extra firm tofu, cut into 1" cubes
- 1 – 4 oz. can green chiles
- ⅓ cup diced onion
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne
- Add all ingredients to the rice cooker and stir. Close the lid and press the "white rice button."
- Cook until the rice cooker switches from "cook" to "keep warm" mode.
- Serve and enjoy!