Chicken Burritos with Mojo

Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice and olive oil in a blender and process until smooth. Taste and adjust seasoning with salt and pepper.

For the yellow rice: Boil 2 cups long-grain rice, 4 cups water, 2 smashed garlic cloves, 1 teaspoon tumeric, 1 teaspoon kosher salt and 1 bay leaf in a heavy bottomed pot over medium-high heat. Reduce heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf and fluff with a fork.

For the black beans: Quick soak 2 cups dried black beans in a pot; cover with water by two inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans. In the same pot, heat 3 tablespoons extra virgin olive oil. Add 1 medium onion, chopped, 1 jalapeno pepper, chopped, 2 chopped garlic cloves and 1 bay leaf and cook until the vegetables soften, about 5 minutes. Add the beans and cover with water by about an inch. Bring to a boil, reduce the heat, cover, an simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

To make the burritos: Warm the tortillas for 30 seconds in a dry skillet until pliable. Place some chicken down the center of the tortilla and top with rice and beans, avocado, grated cheese and the Mojo Sauce. Roll up the burrito and serve topped with a generous dollop of sour cream; garnish with cilantro leaves and a squeeze of lime juice.