For this recipe you need long grain rice, I chose the Indica from TM Mistral, it is very tasty, crispy and cooked in just 20 minutes. Because you need to cook, and rice, and chicken breast, you can do it in the same pan. Boil water, a little sunflower and dip it in a bag of rice and a breast. This tricky maneuver kill several birds with one stone - on one dirty pot becomes smaller, the rice is impregnated with aroma and taste of chicken. And, of course, the boiling of rice in the package is a huge plus when cooking two foods in one pan. The rice will cook in 20 minutes, and the breast - only 10. We'll get early and cool slightly.

And meanwhile, let's prepare sauce. The onion slice lengthwise and fry in vegetable oil, add cloves, oregano, and canned chopped tomatoes or fresh tomatoes without skin. Cover the pan with a lid and then on very low heat, not allowing the sauce to boil and thereby vaporizing the liquid

Breast ready. Get her to share fiber with two forks, add to the tomato-onion sauce in the pan

And here the rice is ripe, cut the bag and pour it into the pan.

Go the grated cheese and sour cream. Stir, taste for salt and pepper and remove from heat.

On the cake spread the filling and turn the burrito.