Chicken Rice Burrito

Ingredients

•       4 large flour tortillas

For the Chicken Marinade

•       2 boneless skinless chicken breasts

•       1/2 big lime juice

•       1/4 tsp paprika 

•       1/4 tsp cumin 

•       1/2 teaspoon tomato paste (optional)

For the Rice

•     2 cups of Royal Umbrella Thai Mixed Rice 

•     3.5 cups chicken stock 

•     2 tablespoons butter

•     2 teaspoons salt

•     1/2 lime

•     3 cloves garlic, minced 

•     A bunch of cilantro

For the Burrito Salad

•     3/4 cup sliced bell peppers 

•     1/2 cup diced tomatoes

•     1/2 cup diced onions

•     1/2 cup of canned corn

•     1 cup chopped romain lettuce

•     2 scallions chopped

•     A small bunch of cilantro chopped

•     1/4 cup sour cream

Cooking Method

•     Wash Royal Umbrella Thai Mixed Rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Soak for at least 5 minutes. 

•     Fry garlic till fragrant in a heated pan with oil. Add the rice with 2 tablespoons of butter and turn off the heat. Place the fried rice in the rice cooker, add in the chicken stock and cook the rice.

•     In a medium bowl, mix the halved chicken breast with the olive oil, tomato paste, taco spice mix. Squeeze half of a lime into the mixture and mix well. Cover the bowl and allow it to marinate inside the fridge for 15 minutes.

•     Heat the pan using medium-high heat and cook for 5 minutes on each side of the chicken breast. Remove from heat and set aside. 

•     When the rice is ready, place them in a medium bowl and toss with minced cilantro, salt and lime 

•     Scoop the rice onto the flour tortilla and top with salad mixture (beans, corn, bell peppers, tomatoes, onions, cilantro). Place the cooked chicken breast on the top and add 1 teaspoon of sour cream and chopped scallions.

•     Roll and cut into half before serving.