Chicken Burritos Mojados (Mexican Flag Burritos)
adapted from America Test Kitchen's The Best Mexican Recipes

2 1/4 cups chicken broth
3/4 cup long grain white rice, rinsed
1 (15-oz) can pinto beans, rinsed and drained
4 Tbs chile powder
salt and pepper
2 scallions, thinly sliced
2 Tbs vegetable oil
1/2 large white onion, diced
3 cloves garlic, minced
1 tsp cumin
2 (8-oz) cans tomato sauce
1 1/2 lbs boneless, skinless chicken breasts
1/4 cup minced fresh cilantro
6 (10-inch) flour tortillas
2 avocados, halved, pitted, and cut into 1/2inch pieces
8 oz monterey jack cheese, shredded
1 1/2 cups tomatillo salsa (the original recipe calls for store-bought - *see recipes below)
water, as needed
1/2 cup Mexican crema (or sour cream)

Diana Kennedy's Salsa Verde
Flame Charred Salsa Verde

Bring 1 1/4 cups of the broth, rice, beans, 2 teaspoons of chile powder, and 1/2 teaspoon of salt to boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until the rice is tender and the broth is absorbed, about 20 minutes. Remove from heat, and allow to sit for 10 minutes, covered. Stir in the scallions and set aside.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook until it's just softened, 4-5 minutes. Stir in the garlic, remaining 3 Tbs chile powder, and cumin, and cook until fragrant, about one minute. Stir in the tomato sauce and remaining 1 cup of broth and bring to a simmer. Nestle the chicken breasts into the sauce, cover, and reduce heat to medium-low. Cook until the chicken is cooked through and registers 160 degrees, about 10 to 15 minutes, flipping halfway through. Transfer the chicken to a cutting board, and once it's cool enough to handle, shred or chop into bite-sized pieces. Taste the red sauce and season with salt and pepper as needed.

Preheat the oven to 350 degrees. Line a baking sheet with foil and spray lightly with cooking spray.

In a large bowl, combine the rice and beans mixture, chicken, 1/4 cup of the red sauce, 2 Tbs of the cilantro, and cheese. Season with salt and pepper and stir well.

Wrap the tortillas in a damp kitchen towel and microwave until they are warm, about one minute.

Working 1-2 tortillas at a time, mound 1 cup of the chicken and rice mixture in the center of each tortilla Sprinkle with 2 tablespoons of avocado. Fold the sides then the bottom of the tortilla over the filling, pulling back on it to tighten around the filling. Roll tightly into a burrito. Place the burrito seam side-down on the prepared baking sheet, and repeat with the remaining tortillas. Cover tightly with foil, and bake until heated throughout, 20 to 30 minutes.

As the burritos are cooking, whisk a little water into the tomatillo salsa if it's thick. Microwave until hot, about 1 minute.

To serve, distribute the burritos to individual plates. Pour the tomatillo sauce over half of each burrito, and pour the red sauce over the other half. Drizzle with cream, sprinkle with cilantro, and serve.

serves 6