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How to make it

  • Place chicken, garlic and salt in a pot. Cover with enough water to boil. Boil until chicken is tender and falls off the bone. Remove chicken from bone and discard all juices except about 2 cups. Add Chipotle peppers and adobo back into pot with chicken and juices.
  • Bring 2 Cups of water, tomato puree and chicken bouillon and bring to boil. Once boiling add white and brown rice, stir and cover with lid and remove from heat. Let set about 5-7 minutes before serving.
  • Place the avocado, sourcream, cilantro, cumin, lime juice, garlic powder into blender. Blend until smooth and set aside.
  • Spread avocado sauce on each tortilla, add rice and cheese then top with chicken. Fold to close it and serve with re-fry beans.

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