Ingredients
| 1 | Tbsp | cooking oil |
| 1 | small | onion, diced |
| 3 | pcs | garlic, minced |
| ½ | tsp | chili powder |
| ½ | tsp | cumin |
| 1 | cup | short grain rice |
| 2 | cups | chicken stock |
| ½ | cup | tomato paste |
| 3 | pcs | thigh chicken fillet, sliced into strips |
| ½ | cup | frozen peas |
| 1 | pack | Hunt's Pork and Beans 230g |
| 4 | psc | tortilla wrappers |
| sour cream (optional) | ||
| grated cheese (optional) |
Procedure:
- Heat oil in a large skillet over medium heat, then add onion and garlic. Stir until onion is translucent.
- Stir in the chili powder and cumin. Cook for about 30 seconds.
- Add rice, chicken broth, and tomato paste. Bring to a boil before adding the chicken meat, green peas, and Hunt's Pork & Beans.
- Stir once. Cover and simmer until rice is cooked.
- Lightly toast tortillas in an oven toaster, then wrap the rice with tortilla wrappers.
- Drizzle with sour cream and top with grated cheese if preferred.
