Cook the Rice: Rinse the rice under cold water until the water runs clear. Add the rice and water (or stock) to a medium saucepan. Bring to a boil, then reduce the heat to a low simmer, cover with a tight-fitting lid, and cook for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time. Once cooked, remove from the heat and let it stand, covered, for 10 minutes.

Prepare the Chicken: While the rice is cooking, place the cubed chicken in a medium bowl. Add the olive oil, chipotle paste, smoked paprika, cumin, garlic powder, and a generous pinch of salt and pepper. Toss well to ensure the chicken is evenly coated.

Cook the Chicken: Heat a large frying pan over a medium-high heat. Once hot, add the seasoned chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and has some lovely caramelised brown spots. Set aside and keep warm.

Finish the Rice: After the rice has rested, fluff it up with a fork. Pour over the fresh lime juice and stir in the chopped coriander. Season with a little salt to taste.

Warm the Fillings: Gently heat the refried beans in a small saucepan or in the microwave until warm. Warm the tortillas one by one in a dry frying pan for about 20-30 seconds per side, or wrap them in a damp tea towel and microwave for 30-40 seconds. I find that the pan method gives them a better texture and makes them extra pliable.

Assemble the Burritos: Lay a warm tortilla flat. Down the centre of the tortilla, spread a layer of refried beans (Layer 1). Top this with a layer of the lime-coriander rice (Layer 2), followed by the chipotle chicken (Layer 3). Add a spoonful of diced tomatoes or salsa (Layer 4), a dollop of soured cream (Layer 5), a generous sprinkle of grated cheese (Layer 6), and finally, a handful of shredded lettuce (Layer 7).

Fold Like a Pro: To fold, bring the bottom edge up over the filling tightly. Then fold in the two sides. Finally, roll the burrito upwards to seal it into a neat parcel. For a full tutorial, Serious Eats has an excellent step-by-step guide to folding burritos.

(Optional) Toasting Step: Place the folded burrito, seam-side down, back into the hot, dry frying pan. Toast for 1-2 minutes per side until it's golden brown and the cheese inside gets gloriously melty. This step adds a fantastic crisp texture.