Stuffed, Baked Burritos

• 2 flour tortillas
• 4 oz chicken breast
• 1/4 cup white rice
• 1/4 cup shredded cheddar cheese
• 1/3 jalepeno
• 1 slice tomato
• 1 slice onion
• 1 oz red pepper
• 1 oz green pepper
• 1 tsp ground cumin
• 1/4 tsp ground black pepper
• 1 pinch salt
• 2 tbsp peanut oil

1. Bring 1.5 cups of water to a boil.
2. Add rice, reduce to simmer and cover.
3. Stir occasionally, cook until done.
4. Bag chicken breast, cumin, black pepper, and salt.
5. Shake gently.
6. Place chicken breast in frying pan, sear outside, reduce heat, and cook until internal temperature is 165F.
7. Dice tomato and jalepeno.
8. Cut red pepper, green pepper, and onion into thin strips.
9. Add veggies to frying pan with 2 tbsp oil.
10. Sautee until soft.
11. Cut 2, 12" sections of aluminum foil.
12. Pre-heat oven to 350F.
13. Using half of the ingredients on each tortilla, start with rice, then chicken, cheese, and veggies.
14. Fold in ends, and roll closed.
15. Wrap burritos in aluminum foil, and cook in oven for 10 minutes.

flour tortillas, chicken breast, white rice, cheddar cheese, jalepeno, tomato, onion, red pepper, green pepper, ground cumin, ground black pepper, salt, peanut oil

Taken from cookpad.com/us/recipes/356076-stuffed-baked-burritos (may not work)