Chicken Burrito by Leigh

Ingredients

• 1/2 cup (dry) brown jasmine rice
• 1/8 tsp. of sea salt
• 1 can (15 ounces) low sodium black beans, drained and rinsed
• 1 Tbsp. olive oil
• 2 cups Vidalia onion, chopped
• 2 tsp. garlic, minced
• 9 or so mini sweet peppers (9 ounces), chopped.
• 1 1/4 lbs boneless skinless chicken breasts, cut up in 1/2 inch chunks
• 1/2 Tbsp. chili powder
• 1 tsp. cumin
• 1/2 can (7 ounce can) chipotle peppers in adobo sauce, finely diced with juices
• 2 medium stalks green onions (scallions) about 4 inches long each, diced
• 6 extra large flour tortillas (12 inches across)
• 1 bag (8 ounces or 2 cups) low fat Mexican or mozzarella cheese, shredded
• 1 red jalapeño (1/2 an ounce), thinly sliced.