Burrito Boo-Ya

Almost all home-made.... minus the tortilla, which I have attempted to make, but for lack of ability and time we went with good-old homestyle store-bought! It may seem time-consuming, but with a little thought and good timing it was a piece of cake!

The night before:
1 lb. Pinto Beans... soak in water overnight

The next morning:
Drain and rinse beans until floating skins are gone and water runs clear. Put in Crock Pot on High and add the following and let cook all day:
8 c. Water
2 T. Diced Onions
1 T. Salt (could use a little less)
2 cloves Garlic, pressed with your Pampered Chef Garlic Press

Half hour before dinner time:
Spanish Rice:
Olive Oil, a few tablespoons
2 c. Rice
1 can Diced Tomatoes
4 c. Chicken Broth (I use water and add bullion)
1-2 t. Salt
1 t. Cumin

Heat oil in large skillet, stir in rice and cook until rice gets browned. Add tomatoes and cook for a minute then stir in chicken broth and seasonings. Bring to a good boil. Cover and lower heat to simmer. Cook, covered for 20 minutes.

While Rice is Cooking make the guacamole and chicken:

Guacamole:
2 Avacados
1 Tomato, diced small
2 or 3 Green onion stalks, white part only, diced very small
Salt to taste

Cut up avacado and smash it until it's only slightly lumpy. Stir in diced tomato, green onion and salt. Add a little lemon juice if you want to keep from browning. Add more salt or onion as desired.

Chicken:
2 Chicken Breasts
1/2 c. Salsa
2 Limes, juiced

Combine chicken, salsa and limes in micro-cooker and microwave on high for 5 minutes. Cut up with kitchen shears and stir. Continue microwaving until chicken is cooked through.

Serve with tortillas and sour cream.