Chicken Burrito

1³⁄4 cups Brown or White rice, dry 

¹⁄4 cup Fresh cilantro, finely diced

2 lbs. cooked diced chicken

3 cups Canned pinto beans, drained, rinsed OR 2 lbs Dry pinto beans, cooked

3 cups cheddar cheese, shredded

¹⁄2 tsp Ground oregano

3¹⁄4 cups salsa

25 tortillas, 8″

Make rice according to package directions. Fold in cilantro. Set aside.

Combine chicken, beans, cheese, oregano, cumin, and salsa in a large bowl. Stir well. 

Assembly: Spread ¹⁄8 cup rice on center of tortilla. Place ¹⁄2 cup chicken mixture on top of rice. Roll in the form of a burrito and seal. Place burritos seam side down on steam table pan (12″ x 20″ x 2¹⁄2″) lined with parchment paper. Cover and bake: 350 °F for 10 minutes.