Burritos With Chicken And Rice

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 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 (or fresh)
• 1 (7 ounce) can tomatoes with juice
• 2 boneless skinless chicken breast halves
• 1 1/4 cups grated monterey jack cheese or 1 1/4 cups mild cheddar cheese
• 4 tablespoons sour cream (optional)
• 8 10 inch fresh wheat flour tortillas
• salt
• fresh oregano, to garnish (optional)

Recipe

• 1 bring a saucepan of lightly salted water to the boil.
• 2 add the rice and cook for 8 minutes.
• 3 drain, rinse and then drain again.
• 4 heat the oil in a large saucepan, add the onion with the ground cloves and oregano, fry for 2 to 3 minutes.
• 5 stir in the rice and tomatoes and cook over a low heat until all the tomato juice has been absorbed, set the pan aside.
• 6 put the chicken breasts in a large saucepan, pour in enough water to cover and bring to the boil.
• 7 lower the heat and simmer for about 10 minutes or until the chicken is cooked through.
• 8 lift the chicken out of the pan, put on a plate and cool slightly.
• 9 preheat the oven to 325f degrees (gas3).
• 10 shred the chicken by pulling the flesh apart with two forks, then add the chicken to the rice mixture, with the grated cheese.
• 11 stir in the sour cream, if using.
• 12 wrap the tortillas in foil and place them on a plate.
• 13 stand the plate over boiling water for about 5 minutes.
• 14 alternately, wrap in microwave safe film and heat in a microwave on full power for 1 minute.
• 15 spoon 1/8 of the filling into the centre of a tortilla and fold in both sides.
• 16 fold the bottom up and the top down to form a parcel.
• 17 secure with a toothpick.
• 18 put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more.
• 19 remove toothpicks before serving, sprinkled with fresh oregano.
• 20 serve with fresh salsa.