Chicken burritos with rice

Ingredients for 2 servings:

• 40 g brown rice, dry
• 180 g chicken breast fillet(s)
• 1 onion(s)
• 1 clove(s) garlic
• 1 pointed pepper, red
• 50 g corn
• 1 tsp vegetable oil
• 1 can tomato(s) (Pizza tomatoes)
• Sambal Oelek
• Salt and pepper chili powder
• chili powder
• 2 tortillas
• 2 tsp sour cream
• 2 tbsp cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

suitable for WWII, 10 PPs

Cook the rice in salted water until al dente, as directed. Cut the chicken breast fillets into thin strips, the onions into rings, and the garlic and bell peppers into small pieces. Heat the vegetable oil in a non-stick pan and brown the meat. Add the onion rings, garlic, and bell peppers and brown vigorously, then reduce the heat to low. Add the pizza tomatoes and drained corn, stir well, and season with the spices. Drain the cooked rice and keep warm. Preheat the oven to 180°C (fan). While you prepare the vegetables/chicken, remove the tortillas from their packaging and cover them with a damp cloth to keep them soft and pliable. Spread some of the pan mixture and some of the cooked rice on one half of the tortilla, then top with 1 tablespoon of grated cheese. Fold the burrito in half, place it in a baking dish, and spread with 1 teaspoon of sour cream per person. Repeat with the second burrito and place the remaining pan mixture next to the burrito. Bake in the oven until the burrito is slightly browned. Serve with the remaining rice. WW – 10 Pro Points per serving