Cumin Chicken Rice and Pinto Burritos

Steps

1. Prep first: cut the chicken, mince the garlic, chop the cilantro, shred the romaine and the cheddar, and rinse the rice. Keep the frozen corn kernels in the freezer until step 6.
2. Bring the water and one third of the salt to a boil in a small saucepan, stir in the rice, cover and simmer on low for 15 minutes, then rest off the heat, covered, for 5 minutes.
3. While the rice cooks, make the lime yogurt sauce: stir the Greek yogurt with half the lime juice and half the cilantro; chill until serving.
4. Toss the chicken with the cumin, chili powder, smoked paprika and the remaining two thirds of the salt.
5. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in one layer and cook 6 to 8 minutes, stirring once or twice, until browned and it reaches 165°F (74°C) inside.
6. Push the chicken aside, add the garlic and the frozen corn kernels straight from the freezer, and cook 3 minutes until the corn kernels are hot and lightly charred. Stir in the pinto beans and cook 2 minutes more until hot.
7. Turn off the heat and stir in the cooked rice, the remaining half of the lime juice and the remaining half of the cilantro.
8. Warm the flour tortillas in a dry skillet or wrapped in a towel in the microwave until soft and pliable.
9. Divide the chicken, corn, bean and rice filling among the flour tortillas, top each with cheddar, romaine and a spoonful of the lime yogurt sauce, fold in the sides and roll up tightly.
10. Optional: set the burritos seam side down in the skillet over medium heat for 1 to 2 minutes per side to crisp; serve with any remaining lime yogurt sauce.