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

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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