Cheesy Chicken & Tomato Rice Burritos

Bring a pot of water to a boil. Add the rice and cook briefly until partially tender. Drain well and set aside.

Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until soft and lightly golden.

Stir in the ground cloves and oregano. Cook for a few seconds until fragrant.

Add the drained rice and grated tomato to the pan. Season with salt and cook, stirring occasionally, until the rice is fully tender and the tomato moisture has reduced.

Meanwhile, cook the chicken breasts in a separate pan or pot until fully cooked. Let rest briefly, then chop into small pieces.

Add the chopped chicken to the rice mixture. Stir in the grated Cheddar cheese until evenly combined and slightly melted.

Preheat the oven to 160°C (320°F).

Warm the tortillas by wrapping them in foil and placing them in the oven, or steam briefly until soft and pliable.

Spoon the chicken and rice filling onto each tortilla and roll tightly into burritos.

Arrange the burritos in a baking dish, cover with foil, and keep warm in the oven until ready to serve.

Optional homemade tortillas: In a bowl, mix flour, baking powder, and salt. Rub in the shortening until crumbly, then gradually add warm water to form a soft, non‑sticky dough.

Knead lightly, cover, and rest for 10–15 minutes. Divide into 12 portions, roll into thin circles (25–30 cm), and cook on a hot pan about 1 minute per side. Keep cooked tortillas wrapped in a cloth to stay soft.