Burritos With Chicken And Rice

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A mild burrito you can enjoy alone or add fresh salsa for some zing.

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Steps

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Bring a saucepan of lightly salted water to the boil.

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Add the rice and cook for 8 minutes.

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Drain , rinse and then drain again.

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Heat the oil in a large saucepan , add the onion with the ground cloves and oregano , fry for 2 to 3 minutes.

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Stir in the rice and tomatoes and cook over a low heat until all the tomato juice has been absorbed , set the pan aside.

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Put the chicken breasts in a large saucepan , pour in enough water to cover and bring to the boil.

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Lower the heat and simmer for about 10 minutes or until the chicken is cooked through.

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Lift the chicken out of the pan , put on a plate and cool slightly.

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Preheat the oven to 325f degrees.

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Shred the chicken by pulling the flesh apart with two forks , then add the chicken to the rice mixture , with the grated cheese.

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Stir in the sour cream , if using.

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Wrap the tortillas in foil and place them on a plate.

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Stand the plate over boiling water for about 5 minutes.

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Alternately , wrap in microwave safe film and heat in a microwave.

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Ingredients

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long grain rice, vegetable oil, onion, ground cloves, dried oregano, tomatoes with juice, boneless skinless chicken breast halves, monterey jack cheese, sour cream, wheat flour tortillas, salt, fresh oregano