Chicken, Rice, & Bean Burrito

1/2 c. rice
1 tbsp. oil
1 sm. onion, chopped
1 clove garlic, pressed
1 c. chicken broth or water
1 c. cooked chicken, finely shredded
1 tsp. salt
1/4 tsp. pepper
1 can (16 oz.) refried beans
6 flour tortillas
Taco Sauce or Salsa
Sour cream
Sliced ripe olives
Chopped green onions or chives

In skillet, saute rice in oil until lightly browned. Add onion and garlic, cook and stir until onion is limp. Add broth, chicken, salt and pepper. Bring to boil, cover, reduce heat and simmer 20 minutes WITHOUT REMOVING LID.
Meanwhile, heat refried beans over low heat, stirring frequently. Heat tortillas on an ungreased griddle or wrapped in foil in oven.

To assemble burrito, spread each tortilla with equal amounts of beans and chicken-rice mixture. Fold sides of tortillas over filling towards center and roll. Top with taco sauce or salsa and dollop of sour cream. Garnish with olives and onions. Makes 6 burritos.