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Dinner Tonight: Rice and Bean Chimichanga
- 2 tablespoons vegetable oil, plus more for frying
- 2 tablespoons flour
- 4 tablespoons red chile powder
- 2 cups chicken stock
- 1 garlic clove, minced
- 2 12-inch flour tortillas, warmed on a griddle
- 1 cup cooked rice
- 1 cup pinto beans, cooked
- Grated Monterey Jack
- Sour cream
Directions:View on Serious Eats
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