Chipotle Chicken Chimichanga

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Chicken seasoned in chipotle adobe and other herbs, with basamati lime cilantro rice, yellow corn and black beans cooked in lemon juice and cilantro. all stuffed into a tortilla shell with cheese and sour cream, then grilled into a chimichanga. I have also used turkey meat as well as grilled flank steak and its all fun to play with.

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Steps

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Rinse basamati rice in cold water and drain.

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Soak basamati rice in water for ten minutes.

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Drain rice and place in low heat skillet.

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Add 1 / 2 cup of minced fresh cilantro , 1 squeezed lime juice and 1 / 2 squeezed lemon juice to the rice in the skillet.

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Add salt and sugar and cook rice on low level heat till aromatic.

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Place rice with two cups of water in rice cooker or in sauce pan covered for 13 minutes or desired cook time.

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Cut chicken into bite sized pieces and set aside.

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In a small mixing owl whisk together minced chipotle peppers , cumin , chili powder , 1 whole lime juice , 3 tbs of minced cilantro and chicken broth.

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Sautee garlic on medium heat till brown and then add bowl of chicken broth and seasonings.

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Cook for 5 minutes.

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Next add chicken and cook for about 8 minutes or until all broth has been evaporated.

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Mix beans and corn with 2 tbs of cilantro and the rest of the lemon juice in small bowl and add to the chicken mixture in the skillet.

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Cook for 3-5 minutes or.

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Ingredients

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basmati rice, boneless skinless chicken breasts, chipotle chile in adobo, chili powder, minced garlic cloves, salt, sugar, fresh cilantro, cheddar cheese, sour cream, avocado, tortillas, corn, black beans, lemon, limes, butter, low sodium chicken broth, flour, water