Chicken Rice Bowl

Full steam ahead for scrumptious (and healthy) lunches to kick start fall. Make it a fit fall with fresh and filling meals the whole family will love.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes


2 cups jasmine rice
3¾ cups water
1 tsp. salt
2 boneless, skinless chicken breasts
1 tsp. cumin
1 tsp. paprika
¼ tsp. cayenne pepper
1 tsp. Salt
15 oz./425 g can black beans, strained & rinsed
¼ cup red onion, chopped
Juice of 1 lime
½ cup cilantro, chopped
2 cups pineapple, cut in small chunks
2 avocadoes, sliced
2 limes, cut in wedges
¼ cup sour cream



  1. Place jasmine rice, water and salt in base of Tupperware® Smart Multi Cooker. Place grain insert and seal. Cook in microwave for 5 minutes at high power, then for 15 minutes at 50% power. At the end of cooking time, let rest for 2-3 minutes. Transfer to bowl, set aside.
  2. Season chicken breasts with cumin, paprika, cayenne and salt. Transfer to shielded colander. Add water to base to maximum steam line, cover and cook in microwave for 10-12 minutes or until chicken internal temperature reaches 165˚ F/75˚ C. Let cool slightly and slice in thin strips.
  3. In a small bowl, mix together black beans, red onion, juice of 1 lime and cilantro. Mix well to combine. Set aside.
  4. Assemble bowls by placing 1 cup cooked rice as the base, strips of chicken, ½ cup pineapple bean salsa, ½ avocado, 2 lime wedges and 1 tbsp. sour cream. Serve warm or cold.