Burrito San Jose

• 1 cup White Rice
• 2 cups Water
• 1 Tablespoon Butter
• 6 whole Large Flour Tortillas
• 1 pound Chicken Breast
• 12 ounces, weight Cheddar Or American Cheese
• 6 ounces, weight Pepper Or Monterey Jack Cheese
• 1 pound Hot Breakfast Sausage Or Chorizo
• 1 package (about 1 Oz. Packet) Taco Seasonings
• 1 can (16 Oz. Can) Pinto Beans
• 1 cup Milk
• 2 Tablespoons Cornstarch

1. This recipe is inspired by the greasy, so-good burritos at my local Mexican place.
2. They may or may not be known as the areas best hangover cure; I wouldnt know, of course.
3. All I know is that these things are goood.
4. So here we go!
5. First, preheat your oven to 200 degrees F. We just want to warm the tortillas.
6. Next, prepare your rice.
7. Bring the rice, water, and butter to a boil, then simmer on low.
8. Put the tortillas in the oven.
9. Cut the chicken into 1-inch pieces.
10. Grate all your cheese.
11. DONT USE shredded cheese; its something I learned from Ree.
12. Shredded cheese is covered in all kinds of non-caking ingredients and it doesnt melt as well!
13. In a large skillet, brown the sausage over medium heat.
14. Remove from the pan.
15. In the same pan, cook the chicken and sprinkle with taco seasoning as it cooks.
16. Remove from heat once chicken is cooked through.
17. Drain and rinse the pinto beans.
18. Add to the rice as it cooks.
19. Now, for the queso topping.
20. Whisk together milk and cornstarch.
21. Add to a pan over low heat.
22. Slowly add the grated cheese until all melted.
23. Now, take your tortillas out of the oven.
24. Top with the rice and beans, then the chicken and sausage.
25. Place on the plate seam side down and cover with queso sauce.
26. Enjoy!

white rice, water, butter, flour tortillas, chicken, cheese, weight pepper, sausage, taco, pinto beans, milk, cornstarch

Taken from tastykitchen.com/recipes/main-courses/burrito-san-jose/ (may not work)