– 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
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.