Easy Chicken Burritos with Mojo

Ingredients

• 2  avocados chopped
• 1  bay leaf 
• 8 servings cilantro leaves for garnish
• 1 pound black beans dried picked over rinsed
• 3 tablespoons olive oil extra virgin 
• 8 large flour tortillas 
• 1 large handful cilantro leaves fresh
• 2 cloves garlic chopped
• 2 cloves garlic smashed
• 4  garlic cloves 
• 1  jalapeno chopped
• 2  juice of lime 
• 1  juice of orange 
• 1 teaspoon kosher salt 
• 8 servings kosher salt and pepper black freshly ground
• 8 servings lime wedges for garnish
• 1 cup monterrey jack cheese grated
• 0.5 cup olive oil extra-virgin
• 1 medium onion chopped
• 2 cups rice long-grain
• 3 pound roasted chicken shredded whole
• 2  serrano chilies seeds removed
• 8 servings cup heavy whipping cream sour for garnish
• 1 teaspoon turmeric 
• 4 cups water 

Equipment

• frying pan
• pot
• blender
• grill

Directions

1. Watch how to make this recipe.
2. Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
3. To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable.
4. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce.
5. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
6. Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes.
7. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.