MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Burritos With Chicken And Rice
Categories: Burritos, Chicken, Mexican
Yield: 8 Burritos
1/2 c Long grain rice (90 g)
1 tb Vegetable oil (15 ml)
1 Onion; chopped
1/2 ts Ground cloves (2.5 ml)
1 ts Dried or fresh oregano
- (5 ml)
7 oz Can chopped tomatoes in
- tomato juice (200 g)
2 Skinless; boneless chicken
- breasts
1 1/4 c Monterey Jack or mild
- Cheddar cheese (150 g);
- grated
4 tb Soured cream (60 ml)
- (optional)
8 Fresh wheat flour tortillas
- (8 to 10") (20 to 25 cm)
Salt
Fresh oregano; to garnish
- (optional)
Bring saucepan of lightly salted water to boil. Add the rice and cook
for 8 minutes. Drain, rinse and then drain again.
Heat the oil in a large saucepan. Add the onion, with the ground
cloves and oregano, and fry for 2 to 3 minutes. Stir in the rice and
tomatoes and cook over a low heat until all the tomato juice has been
absorbed. Set the pan aside.
Put the 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. Lift the chicken out
of the pan, put on a plate and cool slightly.
Preheat the oven to 160˚C/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 in
microwave-safe film and heat in a microwave on full power for 1
minute.
Spoon one-eighth of the filling into the center of a tortilla and
fold in both sides. Fold the bottom up and the top down to form a
parcel. Secure with a cocktail stick.
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
cocktail sticks before serving, sprinkled with fresh oregano.
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