Tortillas filled with a chicken, rice, beans and olive mixture – rolled, fried or baked and topped with a piquant avocado , sour cream, cheese and tomatoes.
In a medium saucepan combine the broth, rice, tomato puree, and half of the diced onion and salt. Mix and bring to a boil; Keep the heat low and let it simmer for about 15 minutes, or until rice is tender.
Heat the tortillas in a pan so that they are soft enough to fold.
In another pan, add the cooked, mashed kidney beans to two tablespoons of oil and saute for 3 minutes. Add salt, cumin powder and chilli powder and further saute for 2 minutes. Keep Aside
Spoon equal portions of chopped cooked chicken, rice mixture, kidney beans, cheese, olives and the rest of the diced onions between the three tortillas.
Roll the tortillas into parcels and tuck in the sides to prevent contents from spilling.
Shallow fry them in oil until golden brown.
Place toppings on the fried chimichangas and serve.