Simple Burritos with Chicken, Rice, and Turmeric

Ingredients:

Mojo sauce

• 4 cloves of garlic
• 2 serrano peppers, seeded
• 1 large handful of cilantro leaves
• Juice of 2 limes
• Juice of 1 orange
• 0.5 cups extra-virgin olive oil
• 8 large wheat tortillas
• 1 whole roast chicken (1.3 - 1.8 kg), shredded
• Yellow rice, see recipe below
• Spicy Black Beans, recipe below
• 2 avocados, sliced
• 1 cup grated queso blanco or Monterey Jack cheese
• Sour cream, for serving
• Coriander leaves, for serving
• Lime wedges, for serving

Yellow rice

• 2 cups long grain rice
• 4 tbsp of water
• 2 cloves garlic, crushed
• 1 teaspoon turmeric
• 1 teaspoon coarse salt
• 1 bay leaf

Spicy Black Beans

• 2 cups (about 450 g) dry black beans, sorted and rinsed
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 jalapeno, chopped
• 2 cloves garlic, chopped
• 1 bay leaf

Preparation:

1. Mojo sauce:
   
   Combine the garlic, chili, cilantro, lime juice, orange juice, and olive oil in a blender and blend until smooth. Taste and season with salt and pepper if needed.
2. Burrito:
   
   Heat the tortillas in a dry skillet or on the grill for 30 seconds, until pliable. Place a small amount of chicken in the center of the tortilla and top with rice and beans, avocado, shredded cheese, and mojo sauce. Roll up the burrito and serve, drizzled generously with sour cream; garnish with cilantro leaves and a squeeze of lime juice.
3. Yellow rice:
   
   Place all ingredients in a heavy-bottomed saucepan, stir well, and bring to a boil over medium heat. Reduce heat, cover, and simmer until the rice has absorbed the water, about 15-20 minutes. Remove from heat and let stand, covered, for 5 minutes. Remove the garlic and bay leaf, fluff the rice with a fork, and serve.
4. Spicy Black Beans:
   
   Quick soak: Place the beans in a saucepan and cover with water to a height of 5 cm. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let steep for 1 hour. Drain the beans.
5. Heat the olive oil in the same pan. Add the onion, jalapeño, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water to a depth of about 2 cm. Bring to a boil, reduce heat, cover, and simmer for 1-1.5 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper if needed.