Chicken and Spanish Rice Burritos

Ingredients:
1 Large chicken breast
Thyme
Pepper
2 Cups white rice
15oz Tomato Sauce
1 1/4 Cups water
2 Tbs olive oil
1/4 Cup green bell pepper
1/2 Cup green onion, divided (1/8-3/8)
1/2 Cup Colby Jack cheese
8 Flour tortillas, warmed

Directions:
-In a medium sauce pan brown rice in the olive oil as it browns add in bell pepper and 1/8 c green onion.
-Once the rice is browned add in tomato sauce and water, stir well. Cover and simmer at low medium until done.
-Meanwhile season the chicken breast with thyme and pepper as desired. Steam chicken in a large covered skillet until done. Once done shred or chop the chicken.
-Once both are done layer Chicken, Rice and remaining ingredients. Garnish with sour cream, hot sauce, salsa or whatever you please.

Taste:4
Ease:2

These burritos are tasty and quick. They're great for an easy lunch with friends, or a low key family dinner. Tastes great with Rogue's Juniper Pale Ale or Maierfest Lager or Widmer's Hefeweizen or Broken Halo IPA.

Note: As you may have noticed I'm starting to do beer pairings with my recipes. As a beer enthusiast I'm always interested in trying to find great beer to go with great food. Any beer suggestions are welcome.