Burritos With Chicken and Rice

READY IN: 45mins
YIELD: 8 Burritos




  • Bring a saucepan of lightly salted water to a boil.
  • Add the rice and cook for 8 minutes.
  • Drain, rinse then drain again.
  • Heat the oil in a large saucepan.
  • Add the onion, with the ground cloves and oregano, and fry for 2-3 minutes.
  • Stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed. Set the pan aside.
  • Put the chicken breast in a large saucepan, pour enough water over them to cover and bring to a boil.
  • Lower the heat to a simmer and cook for about 10 minutes or until the chicken is no longer pink on the inside.
  • Lift the chicken out of the pan, put on a plate and cool sightly Preheat the oven to 325°F.
  • 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.
  • 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.
  • 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 the toothpick before serving, sprinkle with oregano.