I made these Chicken and rice burritos a couple times and they are so good. I should definitely make them more! I am posting the recipe if anyone wants to try them. They are easy to make and good reheated for lunch the next day. If you try them, tell me how you liked them!
Ingredients:
1/2 cup long grain rice
1 tablespoon vegetable oil
1 small onion chopped
1/2 teaspoon ground cloves
1 teaspoon dried oregano
1 7oz can chopped or diced tomatoes in juice
2 skinless, boneless chicken breasts
1 1/4 cups grated Monterey Jack
4 tablespoons sour cream (optional)
6 grande-size flour tortillas
Directions:
1. Bring a saucepan of lightly salted 1 cup of water to a boil. Add the rice and cook for 8 minutes. Drain, rinse and then drain again.
2. Heat the oil in a large saucepan. Add the onion, with the ground cloves and oregano, and fry 2-3 minutes. Stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed. Set pan aside.
3. Put chicken breasts in a large saucepan, pour in enough water to cover and bring to a boil. Lower the heat and simmer for about 10 minutes or until the chicken is cooked through. You can tell by cutting into chicken. Lift chicken out of the pan onto a plate and cool slightly.
4. Preheat oven to 325 degrees. Shred chicken by pulling apart with two forks, then add the chicken to rice mixture, with the grated cheese. Stir in sour cream, if using.
5. Wrap the tortillas in aluminum foil and place them on a plate. Stand the plate over boiling water for about 5 minutes . OR, wrap in plastic wrap and heat in a microwave for 1 minute.
6. Spoon one-sixth of the filling into the center of a tortilla and fold in both sides. Fold the bottom up and the top down. You can secure with a toothpick, or lay it seam side down in shallow dish. Cover with foil and keep warm in oven while you make the rest.
