Burritos With Chicken And Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

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

Recipe

• 1 bring a saucepan of lightly salted water to a boil.
• 2 add the rice and cook for 8 minutes.
• 3 drain, rinse then drain again.
• 4 heat the oil in a large saucepan.
• 5 add the onion, with the ground cloves and oregano, and fry for 2-3 minutes.
• 6 stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed. set the pan aside.
• 7 put the chicken breast in a large saucepan, pour enough water over them to cover and bring to a boil.
• 8 lower the heat to a simmer and cook for about 10 minutes or until the chicken is no longer pink on the inside.
• 9 lift the chicken out of the pan, put on a plate and cool sightly preheat the oven to 325°f.
• 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 wrap the tortillas in foil and place them on a plate.
• 12 stand the plate over boiling water for about 5 minutes.
• 13 alternatively, wrap and heat in a microwave on full power for 1 minute spoon 1/8 of the filling onto the center of a tortilla and fold the sides.
• 14 fold the bottom up and the top down to form a parcel.
• 15 secure with a toothpick.
• 16 put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more.
• 17 remove the toothpick before serving, sprinkle with oregano.