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

1. 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. 
2. 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.
3. 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.
4. 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. 
5. When the rice is ready, place them in a medium bowl and toss with minced cilantro, salt and lime 
6. 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.
7. Roll and cut into half before serving.