Hearty Classic Chicken and Kidney Bean Burritos

1.Prepare the Rice: Combine the rice, water, and salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Fluff with a fork and set aside.

2.Cook the Chicken: Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the cubed chicken and season with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through.

3.Sauté Vegetables and Combine Filling: Add the diced red bell pepper to the skillet with the chicken and cook for 3-4 minutes until slightly softened. Stir in the rinsed and drained kidney beans and heat through for 1 minute. Remove the skillet from the heat.

4.Prepare the Sauce and Toppings: In a small bowl, mix the sour cream and natural yogurt together until smooth. Set aside. Shred the lettuce and red cabbage if not already prepared.

5.Warm the Tortillas: Warm the flour tortillas individually in a dry skillet over medium heat for about 30 seconds per side, or microwave them briefly wrapped in a damp paper towel. This makes them pliable for wrapping.

6.Assemble the Burritos: Lay a warm tortilla flat. Place a line of cooked rice slightly below the center. Top the rice with a generous portion of the chicken and bean mixture.

7.Layer the Toppings: Sprinkle the chicken mixture with shredded cheese. Add layers of shredded lettuce and red cabbage. Top with a dollop of guacamole and a drizzle of the sour cream/yogurt mixture.

8.Wrap and Serve: Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and over the filling. Roll tightly from the bottom to the top to create a sealed burrito. Serve immediately.