Chicken burrito bowl with cilantro lime rice and black beans

Put a cup of rice in the rice cooker bowl, cover with water, swirl and squeeze by hand and pour off the milky water, to remove the excess starch.

Add chicken broth instead of water: flatten the rice and fill until the liquid reaches the first knuckle of a finger resting on the rice. Cook in the rice cooker.

Stir a generous amount of cilantro and the juice of a lime into the cooked rice.

Drain black beans, add a little cumin and garlic powder, mix and keep warm.

Heat a wok until very hot, add a little neutral oil and about half a pound of cut-up chicken thigh, separating the pieces.

Season the chicken with a little chipotle chili powder, more cumin and more garlic powder, and cook through.

Build each bowl with rice, beans, chicken, avocado, tomato, green onion and more cilantro.