Chimichangas

• 1 lb chicken breast, diced
• 1 medium bell pepper
• 16 ounces picante sauce
• 2 cups shredded cheddar cheese
• 8 large flour tortillas
• 1 (4 1/2 ounce) package Spanish rice
• 12 cup water
• 3 tablespoons vegetable oil

1. Cook chicken in skillet with a touch of oil.
2. Add bell peppers and salsa.
3. Add Spanish Rice, right from the package (uncooked), and water.
4. Bring it all to a boil, then let simmer for 15 minutes.
5. Lay out the tortillas and spoon some of the mixture into each one.
6. Sprinkle each with cheddar cheese.
7. Roll each tortilla, 1 side, both ends, then the other side.
8. Use a toothpick to hold it closed.
9. Fry each tortilla in a skillet of preheated oil.
10. Set on paper towel to dry.
11. OPTIONALLY, place rolled tortillas in a 350 degree oven for 10 to 15 minutes instead of frying them.

chicken breast, bell pepper, picante sauce, cheddar cheese, flour tortillas, spanish rice, water, vegetable oil

Taken from www.food.com/recipe/chimichangas-96487 (may not work)