Burrito de Pollo (Chicken Burrito)

Ingredients

• 1  avocado diced peeled
• 1 tablespoon butter 
• 15 oz beans red canned
• 2 cups chicken stock see 
• 0.5 cup cream cheese 
• 4 large flour tortillas 
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon ground cumin 
• 0.3 cup onion finely chopped
• 0.3 cup bell pepper red finely chopped
• 1 cup salsa 
• 4 servings salt 
• 4 servings salt and pepper 
• 1  scallion finely chopped
• 3 cups meat from a rotisserie chicken shredded cooked
• 1 large tomatoes diced
• 1 teaspoon tomato paste 
• 1 tablespoon vegetable oil 
• 1 cup rice long grain white

Equipment

• frying pan
• sauce pan
• sieve

Directions

1. Heat the oil in a large nonstick skillet over a medium-high heat. Cook the onions, scallion, garlic and peppers until onions are softened, about 5 minutes.
2. Add beans, cumin and cook, about 3 minutes. Season with salt and pepper and set aside.o make the rice: Rinse the rice thoroughly by placing it into a strainer and running cool water over it.
3. Place the rice in a medium sauce pan, then add the chicken stock, oil, tomato paste and salt.Bring to a boil over high heat. Stir once and cover, reduce to low heat and cook for 20 minutes.
4. Spread each tortilla with cream cheese and salsa then layer with the bean mixture, shredded chicken, rice, diced tomato, cilantro and avocado.
5. Roll up burrito-style and serve with salsa on the side.