Dinner Tonight: Rice And Bean Chimichanga Recipe

• 2 tablespoons vegetable oil, plus more for frying
• 2 tablespoons flour
• 4 tablespoons red chile powder
• 2 cups chicken stock
• 1 garlic clove, minced
• 2 12-inch flour tortillas, warmed on a griddle
• 1 cup cooked rice
• 1 cup pinto beans, cooked
• Salt
• Grated Monterey Jack
• Sour cream

1. Pour 2 tablespoons of the oil into a pot set over medium heat. Whisk in the flour, and cook for a minute until darkened slightly. Add the red chile powder and the garlic. Stir well, and cook for a minute.
2. Slowly add the chicken stock, stirring well to avoid lumps. Season with salt, turn the heat to a simmer and cook for 15 minutes.
3. While that's going on, fill a large pot with enough oil to come about 4 inches up the sides. Bring the temperature to 375u0b0F.
4. Divide the rice and beans amongst the tortillas. Add a handful of grated Monterey cheese to each. Fold up like a burrito. Secure the ends with a few toothpicks.
5. Fry the burritos until golden brown, about 3 minutes total. Drain them on a paper towel. Serve with a ladle full of the sauce and more cheese.

vegetable oil, flour, red chile powder, chicken stock, garlic, flour tortillas, rice, pinto beans, salt, sour cream

Taken from www.seriouseats.com/recipes/2010/05/rice-and-bean-chimichanga-recipe.html (may not work)