Chimichangas

Some friends of ours made these for a party at their house, and they were fantastic. Particularly delicious with chile con queso on top. These are also fantastic from the fridge the next day; just grab one, heat it up, and eat it like a burrito!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  lb chicken breast, diced
• 1  medium bell pepper
• 16  ounces  picante sauce
• 2  cups  shredded cheddar cheese
• 8  large flour tortillas
• 1 (4 1/2ounce) package Spanish rice
• 1⁄2 cup water
• 3  tablespoons  vegetable oil

Directions

1. Cook chicken in skillet with a touch of oil.
2. Add bell peppers and salsa.
3. Add Spanish Rice, right from the package (uncooked), and water.
4. Bring it all to a boil, then let simmer for 15 minutes.
5. Lay out the tortillas and spoon some of the mixture into each one.
6. Sprinkle each with cheddar cheese.
7. Roll each tortilla, 1 side, both ends, then the other side.
8. Use a toothpick to hold it closed.
9. Fry each tortilla in a skillet of preheated oil.
10. Set on paper towel to dry.
11. OPTIONALLY, place rolled tortillas in a 350 degree oven for 10 to 15 minutes instead of frying them.