Jasberry Burrito

Ingredients

• 2 cups of cooked Jasberry Rice
• 1 tablespoon of olive oil
• 1/4 cup of water
• 16 ounces of chicken breasts cut into pieces (or any choice of meat)
• 1/2 cup of chopped onions
• 1 teaspoon of minced garlic
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of ground cumin A pinch of crushed red pepper flakes
• 15 ounces (1 can) of drained black beans
• 1 green bell pepper diced
• 4 large tortillas For the Salsa
• 2 to 3 medium-sized fresh tomatoes cut into small cubes
• 1/2 red onion juice of one lime
• 1/4 cup of chopped cilantro
• salt and pepper to taste
• pinch of dried oregano

Instructions

• For the Jasberry rice
• Follow the instructions on the back of the packaging.
• For the salsa
• Cut the tomatoes into small cubes, then dice the onions and cilantro. Mix all of them in a small bowl.
• Pour the lime juice in the bowl. Add oregano and continue to mix and stir well. Sprinkle salt and pepper to taste.
• Serve in a dipping tray for added flavor.
• For the burritos
• Heat the olive oil in a skillet. Fry the chopped onions, minced garlic, chili powder, red pepper flakes and ground cumin for 1 minute. Then add water and continue to stir.
• Add in the chicken pieces and allow to cook for a few minutes. Add the black beans and mix all with rice. Allow it to simmer for 10 minutes. Set aside.
• To prepare 1 burrito, heat one tortilla. Evenly spread the mixture onto it. 4. Fold over the ends and roll up to seal. Slice the burrito in half before serving.