Chicken and Rice Burritos

my husband and I just love Mexican food so much,during our Houston trip,we've frequented Los Cucos minimum 6 times,which we think is definitely the best Mexican restaurant we've ever experienced,even now we're back home,Mexican food is still our weekly must-have food!I've been searching and learning good recipes,found this one in a Mexican cook book,this burrito looks yummy:-)so I put it here hoping that all the Mexican food lover like us can share!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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)

Directions

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.