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Chicken Chimichangas

Ingredients
2 cups cooked chicken , chopped or shredded
1 can refried beans
1/2 cup salsa , your favorite kind
1 teaspoon cumin
1/2 teaspoon dried oregano leaves , crushed
1 teaspoon chili powder
1 cup shredded cheese , cheddar or Mexican blend
2 green onions , chopped
3 Tablespoons oil (vegetable or canola oil)
6 large flour tortillas

For topping:
Salsa, sour cream and guacamole , optional

Instructions
- Cook chicken breasts in frying pan until tender and no longer pink.
  Allow to rest for a few minutes before chopping.
- Add refried beans, chicken, cheese, salsa, spices, and green onions 
  to a mix bowl and mix to combine.
- Place about 1/2 cup of the chicken mixture in the center of each 
  tortilla.
- Fold opposite sides over filling and roll up like a burrito.
- For baked chimichangas, preheat oven to 400 degrees F. Brush
  chimichangas lightly with oil and bake for about 25 minutes, until
  golden and crispy.
- For pan fried chimichangas, heat a skillet over medium heat. Once hot,
  add oil to skillet and place chimichangas seam side down. Turn lightly
  every 2-30 seconds until lightly golden on all sides.
  Serve warm, topped with salsa and sour cream and a side of Authentic
  Mexican Rice.


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Mexican Rice

Ingredients
1 1/2 cups long grain white rice *
1/4 cup oil (vegetable or canola oil)
1 teaspoon garlic , minced
1/4 medium onion , finely diced
1/4 cup tomato sauce , or 2 pureed tomatoes*
2 teaspoons tomato bouillon granulated, or cubes*
1/4 teaspoon salt
1 carrot , diced
1/2 cup peas (frozen or fresh)
3 cups water
1-3 whole serrano peppers , optional

Instructions


- Rinse the rice in a fine mesh strainer until the water runs clear. 
  Set aside.
- In a large saucepan over medium-high heat, add the oil. Once hot, add
  the rice and stir to combine. Cook over medium heat, stirring
  frequently, until the rice is lightly golden brown all over (about 10
  minutes).
- Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato
  bullion, salt, carrots, peas, and water (and serrano peppers, if
  using. They add a little flavor, but not spice.).
  Bring to a boil, then cover, reduce heat to low and cook for about 20
  minutes or until the water is completely absorbed.  Remove from heat
  and allow to rest for 5 minutes before fluffing with a fork.