Burritos with chicken and rice

Mexican food is pretty much the latest fad everywhere we go. Hipster bars are popping up all over the country. And since I find forking out $12 for a taco to be a bit excessive (especially when my man could chow down quite a few) I got myself a good Mexican cookbook and starting making a few recipes up.

The first thing I realised is – Mexican food is awesome! It’s fresh, has heaps of herbs and spices, and can be prepared super fast.

This recipe is one that has quickly shot to the top of the favourites list.

Ingredients:

1 cup cooked rice

2 chicken breasts

1 onion, diced

1 garlic clove, diced

½ teaspoon ground cloves

1 teaspoon dried oregano

1 can chopped tomatoes

1 capsicum, diced

12 mushrooms, chopped

8 tortillas

Optionals for serving: grated cheese, sour cream, mashed avocado

Method:

Put the chicken breasts in a saucepan of water, bring to the boil and simmer for about 10 minutes. Once cooked, lift it out of the pan and allow to cool on a plate.

Preheat the oven to 170C

Meanwhile, in a frypan, heat a little oil and add in the onion, cloves, garlic and oregano, frying for three minutes. Stir in the capsicum, mushrooms, rice and tinned tomatoes, and cook over a low heat for about 10 minutes.

Wrap the tortillas in foil, and place in the oven  for about five minute, or place in the microwave for about a minute to soften.

Shred the chicken using two forks, then add it into the mixture.

Spoon the mixture into the centre of each of the tortillas, folding both sides over the middle, ten folding over the remaining two sides to form a square-ish block. Use a toothpick to secure them in place. (NOTE: If you like things a bit cheesy, add a bit of grated cheese inside the tortillas and it’ll be all melty.)

Pop each of the tortillas on a tray as you make them and place them in the oven, keeping them warm.

Serve with the sour cream or avocado – also goes well with just a simple salad.