Chicken And Rice Burritos

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup long grain rice
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1/2 teaspoon ground cloves
• 1 teaspoon dried oregano
• 7 ounces can chopped tomatoes in tomato juice
• 2 chicken breasts, skinless, boneless
• 1 1/4 cups monterey jack cheese or 1 1/4 cups mild cheddar cheese, grated
• 4 tablespoons sour cream (optional)
• 8 flour tortillas, 8-10inch
• salt
• fresh oregano, to garnish (optional)

Recipe

• 1 bring a sauce pan of slightly salted water to a boil,add rice and cook for 8 min.drain,rinse and then drain again.
• 2 heat the oil in a large sauce pan,fry onion with ground cloves and oregano for 2-3 min,stir in the rice and tomatoes,cook over low heat until all the tomato juice has been absorbed,set the pan aside.
• 3 put the chicken in a sauce pan,pour in water to cover and bring to a boil,lower the heat and simmer for about 10 min or until chicken is cooked through,remove from water and let cool.
• 4 preheat oven to 325f,shred the chicken and add to the rice mixture,with grated cheese,stir in sour cream if using.
• 5 heat the tortillas wrapped in wet paper towels in microwave on high power for 1 minute.
• 6 spoon one-eighth of the filling into the center of a tortilla and fold in both sides,fold the bottom up and the top down to form a parcel,secure with a tooth pick.
• 7 put the burrito in a shallow dish or casserole,cover with foil and keep warm in the oven while you make seven more,remove the tooth pick before serving,sprinkle with fresh oregano.