Burritos with Chicken and Rice
- Reviews 4
Ready In: 55 mins
Serves: 4-8
Ingredients
- 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)
Directions
- Bring a saucepan of lightly salted water to the boil.
- Add the rice and cook for 8 minutes.
- Drain, rinse and then drain again.
- Heat the oil in a large saucepan, add the onion with the ground cloves and oregano, fry for 2 to 3 minutes.
- Stir in the rice and tomatoes and cook over a low heat until all the tomato juice has been absorbed, set the pan aside.
- Put the chicken breasts in a large saucepan, pour in enough water to cover and bring to the boil.
- Lower the heat and simmer for about 10 minutes or until the chicken is cooked through.
- Lift the chicken out of the pan, put on a plate and cool slightly.
- Preheat the oven to 325f degrees (gas3).
- Shred the chicken by pulling the flesh apart with two forks, then add the chicken to the rice mixture, with the grated cheese.
- Stir in the sour cream, if using.
- Wrap the tortillas in foil and place them on a plate.
- Stand the plate over boiling water for about 5 minutes.
- Alternately, wrap in microwave safe film and heat in a microwave on full power for 1 minute.
- Spoon 1/8 of the filling into the centre of a tortilla and fold in both sides.
- Fold the bottom up and the top down to form a parcel.
- Secure with a toothpick.
- Put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more.
- Remove toothpicks before serving, sprinkled with fresh oregano.
- Serve with fresh salsa.
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