makes 6 burritos
six 10-inch soft flour tortillas
1/3 pound cooked, shredded chicken (approx. 1 1/2 - 2 cups)
3/4 cup regular white rice
1 1/2 cups water for cooking rice (see hints below)
1 large clove garlic, minced
1 Tbs vegetable oil
one 15-ounce can black beans
1 tsp ground cumin
juice of 1/2 lime
approx. 1 1/2 cups grated cheddar cheese
approx. 1 cup rough chopped fresh cilantro
tomato salsa as needed for serving
For 6 burritos you'll need about 1/3 pound cooked and shredded chicken meat and we also need to cook 3/4 cup regular grain white rice in 1 1/2 cups of water.
The rice will take about 20 minutes to cook and, about 10 minutes into that, add a little splash of vegetable oil to a large saute pan and add 1 large minced clove of garlic and cook that along for about 30 seconds.
Then add one 15-ounce can black beans, juice and all, and 1 tsp ground cumin and let that cook along on medium high heat to reduce the liquid down and let the beans thicken up.
Then use a fork to mash it up a bit and add the cooked chicken and let that warm through and then squeeze the juice of 1/2 lime into it and turn the heat off.
Once the rice is done, it's time to assemble the burritos one at a time.
Add a good spoonful of the hot rice to the lower third of one of the burrito shells and top that with a spoonful of the black beans and chicken, add a good sprinkling of grated cheddar cheese and a sprinkling of chopped cilantro.
Fold the sides up and over and gently but firmly roll it up.
Serve these up while they're still nice and hot with a little tomato salsa on the side.
Cook rice according to directions on package.
Leave out the chicken and double the amount of canned black beans for a vegetarian version.