Subj : Burritos With Chicken And Rice
To   : All
From : Ben Collver
Date : Wed Aug 21 2024 10:42:06

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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