-
1
rinse basamati rice in cold water and drain.
-
2
soak basamati rice in water for ten minutes.
-
3
drain rice and place in low heat skillet.
-
4
add 1/2 cup of minced fresh cilantro, 1 squeezed lime juice and 1/2 squeezed lemon juice to the rice in the skillet.
-
5
add salt and sugar and cook rice on low level heat till aromatic.
-
6
place rice with two cups of water in rice cooker or in sauce pan covered for 13 minutes or desired cook time.
-
7
cut chicken into bite sized pieces and set aside.
-
8
in a small mixing owl whisk together minced chipotle peppers, cumin, chili powder, 1 whole lime juice, 3 tbs of minced cilantro and chicken broth.
-
9
sautee garlic on medium heat till brown and then add bowl of chicken broth and seasonings.
-
10
cook for 5 minutes.
-
11
next add chicken and cook for about 8 minutes (no pink in center of chicken pieces) or until all broth has been evaporated.
-
12
mix beans and corn with 2 tbs of cilantro and the rest of the lemon juice in small bowl and add to the chicken mixture in the skillet.
-
13
cook for 3-5 minutes or until all liquid has been evaporated.
-
14
place tortilla shells in between two damp paper towels and microwave for 20 seconds.
-
15
place warm tortilla on plate and add 4-5 tbs of cooked basamati seasoned rice, 1 scoop of chicken/corn/beans mixture, top with cheese, avocado and or sour cream.
-
16
in a small bowl mix together water and flour (very runny/liquid) and wet the ends of the tortilla shell (I use a basting brush).
-
17
fold the sides of the tortilla over in a wrapping form.
-
18
fold corners in and then the ends over the end so that all flaps are on the same side as the first fold.
-
19
heat skillet with butter on medium heat and carefully slide filled tortilla shell with folds and flaps down onto the heated skillet.
-
20
let stand for 2 minutes and then check to see if all the seams have been glued together.
-
21
flip and cook another two minutes.
-
22
top with your choice of salsa (i use peach pineapple or a mango pineapple).
