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1
Bring a saucepan of lightly salted water to a boil.
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2
Add the rice and cook for 8 minutes.
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3
Drain, rinse then drain again.
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4
Heat the oil in a large saucepan.
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5
Add the onion, with the ground cloves and oregano, and fry for 2-3 minutes.
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6
Stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed. Set the pan aside.
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7
Put the chicken breast in a large saucepan, pour enough water over them to cover and bring to a boil.
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8
Lower the heat to a simmer and cook for about 10 minutes or until the chicken is no longer pink on the inside.
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9
Lift the chicken out of the pan, put on a plate and cool sightly Preheat the oven to 325u00b0F.
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10
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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11
Stir in the sour cream, if using Wrap the tortillas in foil and place them on a plate.
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12
Stand the plate over boiling water for about 5 minutes.
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13
Alternatively, wrap and heat in a microwave on full power for 1 minute Spoon 1/8 of the filling onto the center of a tortilla and fold the sides.
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14
Fold the bottom up and the top down to form a parcel.
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15
Secure with a toothpick.
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16
Put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more.
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17
Remove the toothpick before serving, sprinkle with oregano.
