1. Bring a saucepan of lightly salted water to a boil. 2. Add the rice and cook for 8 minutes. 3. Drain, rinse then drain again. 4. Heat the oil in a large saucepan. 5. Add the onion, with the ground cloves and oregano, and fry for 2-3 minutes. 6. Stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed. Set the pan aside. 7. Put the chicken breast in a large saucepan, pour enough water over them to cover and bring to a boil. 8. Lower the heat to a simmer and cook for about 10 minutes or until the chicken is no longer pink on the inside. 9. Lift the chicken out of the pan, put on a plate and cool sightly Preheat the oven to 325°F. 10. Shred the chicken by pulling the flesh apart with two forks, then add the chicken to the rice mixture, with the grated cheese. 11. Stir in the sour cream, if using Wrap the tortillas in foil and place them on a plate. 12. Stand the plate over boiling water for about 5 minutes. 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. 14. Fold the bottom up and the top down to form a parcel. 15. Secure with a toothpick. 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. 17. Remove the toothpick before serving, sprinkle with oregano. ---------------------------------------------------------------------------
Nutrition
Ingredients
