Chicken Burritos

Directions

1. 1
   Boil a pan of water (salted) and add the rice.
2. 2
   Cook for 8 minutes and drain before rinsing and draining again.
3. 3
   Heat the oil in a large pan and cook the onion, oregano and ground cloves for 2-3 minutes.
4. 4
   Stir in the tomatoes (incl.
5. 5
   juice) and rice and cook until the rice has absorbed the tomato juice and so it's a nice pink/red colour.
6. 6
   Remove from the heat.
7. 7
   Cover the chicken breasts in a pan with water and bring to the boil, cooking for roughly 10 minutes or until when you think the chicken is cooked fully.
8. 8
   Leave to cool before shredding the chicken and placing in the rice mixture with the sour cream and grated cheese.
9. 9
   Turn the oven to Gas 3/ 160C / 325F.
10. 10
    Heat the tortillas by wrapping in foil and placing in the microwave or a low oven for a couple of minutes.
11. 11
    Then, spoon in a bit of the mixture into the centre of each tortilla, fold in from both sides then the top and bottom.
12. 12
    I suggest you making sure it stays that shape with a skewer.
13. 13
    Put them in an oven-proof dish and place in the oven where they'll keep warm whilst you make more.
14. 14
    Simple ;).