Cuban-Style Chicken, Rice, & Beans Burritos

2 tbsp. olive oil
1 small onion, finely chopped
1 4.6oz. pkg. Spanish flavor Rice-a-Roni with seasoning mix
½ tsp. cumin
2 cups chopped or shredded cooked chicken
1 cup drained and rinsed canned black beans
2 to 4 tbsp. minced fresh cilantro
4 large flour tortillas, heated
Grated Cheddar or Monterey Jack cheese
Hot sauce

Heat 1 tbsp. oil in skillet over medium heat. Add onion and cook until tender
5 minutes. Add rice, seasoning mix, cumin remaining oil and 1½ cups water and
stir to mix. Bring to a boil; lower heat and simmer, covered until liquid
has been absorbed about 25 minutes. Taste, adding more cumin, if desired.

Add chicken beans and cilantro and stir gently just to blend. Let cool to room
temp. about 5 minutes.

To assemble spoon about ¼ of the rice mixture on the bottom half of each
tortilla. Top with, grated cheese if desired. Roll tightly away from you.
Repeat with remaining filling, tortillas and cheese. Cut burritos in half
and serve with hot sauce to taste.