As a college student, I have to find some innovative ways to cook with limited supplies and often limited time. One way I have found to accomplish this is by cooking with a rice cooker. Specifically, I use an Aroma 6-Cup Pot Style Rice Cooker and Food Steamer. There are many other great cookers, especially other Aroma cookers (I have a larger and nicer one at home), but I like this one for school because it is small and works quickly. With this recipe, you can use your rice cooker to make filler for a Chipotle-style chicken burrito with little interaction.

Final Product:
Enough chicken and cilantro-lime rice filling for roughly 6 burritos.

What you'll need:

• 1 rice cooker (at least 3-cup uncooked capacity)
• 2 tablespoons butter or substitute
• ~0.25 oz of Cilantro (I use this kind because Shop Rite has it)
• 1 lime (or the equivalent amount of lime juice, squeeze the lime if using fruit)
• 1 12.5 oz can of premium chunk chicken breast (I get these at Costco, similar products will work)
• 2.5 cups (the kind that come with the rice cooker) of uncooked rice (probably white)
• A steady source of water
• Whatever else you want: shredded cheese, salsa, burrito-size tortillas, etc.

Short Instructions:

1. Wash rice in cooker. Fill with water.
2. Add butter, cilantro, lime juice, and chicken (in that order) to the pot.
3. Cook in rice cooker as if cooking white rice. 
4. After the cooker is finished, thoroughly stir all ingredients until evenly mixed. 
5. Add filling and other desired ingredients to a tortilla shell and wrap. 

Step-by-step instructions:

1. Using the cup your rice cooker came with, scoop 2.5 cups of uncooked rice into the rice cooker pot. 
2. Fill the rice cooker pot partially with water and gently swirl the rice with your hand. Starch will shake loose, making the water appear white. Repeatedly fill, swirl, and drain (using your hand to prevent spilling rice) until the water is mostly clear. 
3. Once the rice is cleaned, fill the rice cooker to the 2.5 cup margin inside the pot with water (halfway between the 2 and 3 cup line on my cooker).
4. Add 2 tablespoons of butter to the pot. 
5. Layer the entire top of the pot (the surface of the water) with cilantro. You'll probably use around 0.2 oz. 
6. Pour 1 lime's worth of lime juice into the pot. 
7. Open the can of chicken but leave the lid on. Press the lid down and use it to drain the water without spilling the chicken out. 
8. Pour the chicken into the pot. 
9. Place the pot into the cooker (if you haven't already), put the lid on, and set the cooker to cook as if you were making white rice (on my cooker it's just flipping the switch).
10. Wait for the cooker to finish cooking. 
11. Once the cooker is finished, microwave a tortilla shell for about 20 seconds (if desired). Leave it in the microwave to cool during Step 12.
12. Remove the rice cooker lid and, using a rice spoon, repeatedly mix the cooked ingredients. You will need to flip small sections at a time to evenly disperse the chicken and cilantro.  Continue stirring until the chicken and cilantro are spread evenly throughout the rice. 
13. Take a scoop from the rice cooker, place it into a tortilla shell, add any other ingredients (such as cheese) and wrap. Leave the rice and chicken mixture in the rice cooker on "Keep Warm" until you are done making your burritos. Enjoy!