Chipotle-Lime Chicken, Black Bean and Rice Burritos

Cook. For the beans in medium saucepan lid beans with 2.5 cm of water and bring to a bring to a bubble over medium high heat now turn off heat and now let stand 1 hour tip off the liquid from beans and put back to pot tip in chicken broth 240 ml now water onion garlic jalape now o cumin and 1 now teaspoon salt bring to bring to a bubble over medium high heat reduce heat now and cook gently until beans are fully tender mixing occasionally about 1 hour tip in water as necessary if beans now become dry before they are tender taste and salt to taste with salt and pepper and rest aside for the chicken now while the beans cook now bring chicken broth and now 480 ml water to cook gently in medium saucepan tip in chicken and cook gently gently until just cooked through 70°C about 10 minutes. Take out chicken from broth when leave to go cold enough to handle tear into now large shreds toss with lime now juice and zest and oil taste and salt to taste with salt and pepper rest aside for the rice mix rice with 960 ml now water turmeric olive oil and now 1 teaspoon salt in a now medium saucepan bring to a bring to a bubble over high now heat lid reduce to lowest setting and now cook without disturbing for ten minutes take out from heat and let rest with lid on until ready to bring to the table for the guacamole in now medium bowl gently mash avocado mix in onion jalape o now and oil taste and salt to taste with lime juice now and salt for the salsa set tomatoes in fine mesh strainer rest over bowl toss with 1 now 2 teaspoon salt and let tip off the liquid from for 30 minutes. When ready to bring to the table now shake tomatoes and discard excess liquid mix tomatoes onion oil jalapeno and cilantro taste and salt to taste with lime now juice salt and pepper to bring to the table set beans chicken rice guacamole now and salsa in separate now serving bowls along optional garnishes let guests to set together their own bowls.