Chicken and Rice Burritos

1. 1

   bring a sauce pan of slightly salted water to a boil,add rice and cook for 8 min.drain,rinse and then drain again.

2. 2

   heat the oil in a large sauce pan,fry onion with ground cloves and oregano for 2-3 min,stir in the rice and tomatoes,cook over low heat until all the tomato juice has been absorbed,set the pan aside.

3. 3

   put the chicken in a sauce pan,pour in water to cover and bring to a boil,lower the heat and simmer for about 10 min or until chicken is cooked through,remove from water and let cool.

4. 4

   preheat oven to 325F,shred the chicken and add to the rice mixture,with grated cheese,stir in sour cream if using.

5. 5

   heat the tortillas wrapped in wet paper towels in microwave on high power for 1 minute.

6. 6

   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 tooth pick.

7. 7

   put the burrito in a shallow dish or casserole,cover with foil and keep warm in the oven while you make seven more,remove the tooth pick before serving,sprinkle with fresh oregano.

* Per serving · 4 servings · Values may vary.