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1
Bring a saucepan of lightly salted water to the boil.
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2
Add the rice and cook for 8 minutes.
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3
Drain, rinse and then drain again.
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4
Heat the oil in a large saucepan, add the onion with the ground cloves and oregano, fry for 2 to 3 minutes.
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5
Stir in the rice and tomatoes and cook over a low heat until all the tomato juice has been absorbed, set the pan aside.
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6
Put the chicken breasts in a large saucepan, pour in enough water to cover and bring to the boil.
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7
Lower the heat and simmer for about 10 minutes or until the chicken is cooked through.
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8
Lift the chicken out of the pan, put on a plate and cool slightly.
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9
Preheat the oven to 325f degrees (gas3).
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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.
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12
Wrap the tortillas in foil and place them on a plate.
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13
Stand the plate over boiling water for about 5 minutes.
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14
Alternately, wrap in microwave safe film and heat in a microwave on full power for 1 minute.
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15
Spoon 1/8 of the filling into the centre of a tortilla and fold in both sides.
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16
Fold the bottom up and the top down to form a parcel.
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17
Secure with a toothpick.
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18
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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19
Remove toothpicks before serving, sprinkled with fresh oregano.
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20
Serve with fresh salsa.
