Crispy Chicken Chimichangas

Combine 1 cup of broth, 1/2 cup of uncooked rice, 1 tablespoon of sauce, and 1 finely chopped onion in a medium-sized cooking vessel. Stir well to mix the ingredients together, then place the saucepan over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to a low setting and let the mixture simmer for approximately 20 minutes, or until the rice has become tender.

During this time, heat several tortillas in a large frying pan over medium-high heat until they become soft and pliable, making them easy to fold.

Once the rice mixture has reached the desired consistency, divide it into equal portions and place each portion onto a tortilla. Add the following ingredients on top of the rice mixture: 2 ounces of shredded chicken, 1 ounce of shredded Jack cheese, 1/4 cup of diced onion, a handful of pitted olives, the rice mixture itself, and 1/2 cup of cooked beans. Fold the tortilla inwards to prevent any filling from spilling out during cooking.

Heat a generous amount of oil in a large frying pan over medium-high heat, then carefully place the filled tortillas into the pan and cook until they are golden brown on all sides. Flip the tortillas frequently to ensure even cooking.

To serve, combine 1 ripe avocado, a handful of chopped cilantro, 2 tablespoons of lemon juice, 1/4 cup of chopped green onions, a few diced chile peppers, and 1 cup of diced tomatoes in a medium-sized bowl. Mash the ingredients together until they reach your desired consistency.

Arrange shredded lettuce on a serving platter, then place the cooked chimichangas on top of the lettuce. Spoon the mashed avocado mixture over the chimichangas, followed by a dollop of sour cream and a sprinkle of shredded Cheddar cheese.