Chicken and Rice Chimichanga

Los Tacos – Delicious recipes

Ingredients:

– 1/2 cup long grain rice
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 1/2 teaspoon ground cloves
– 1 teaspoon dried or fresh oregano
– 7 ounce can chopped tomatoes in juice
– 2 skinless, boneless chicken breasts
– 1 1/4 cup Monterrey Jack cheese
– 8 8-10″ flour tortillas
– 1/4 – 1/2 cup oil for frying

Directions:

Bring a medium saucepan of salted water to a boil. Add the rice, boil 8 minutes then drain, rinse, and drain again.Heat the oil in a large saucepan, add the onion, cloves and oregano and fry for about 2-3 minutes. Stir in the rice and tomatoes and simmer over low heat until all the tomato juice has been absorbed. Set mixture aside.

Place chicken breasts in a large saucepan and cover with water and bring to a boil. Reduce heat and simmer for about 10 minutes or until the chicken is cooked through (cut to test). Once cooked remove chicken and place on a plate to cool.

Shred the chicken. I use my fingers but you can use two forks if you prefer. Add the chicken and the cheese to the rice mixture and combine.

Wrap tortillas in aluminum foil and place over a bowl filled with boiling water. You can also wrap the tortillas in plastic wrap and heat them in the microwave for about 1 minute. This softens the tortillas so that they are pliable and fold easily.

Spoon 1/8 of the rice mixture onto the center of the tortilla. Fold in both sides. Fold the bottom up and the top down to form a “parcel”. If your tortillas are very fresh you can moisten the edges and press to seal. If not, secure the edge with a toothpick.

Heat oil in a frying pan. Place burritos in the pan (do not crowd) and fry, turning once, until crisp and brown. Place on a plate with paper toweling to absorb excess oil.