Bring 1.5 cups of water to a boil. Add rice, reduce to simmer and cover. Stir occasionally, cook until done.

Bag chicken breast, cumin, black pepper, and salt. Shake gently.

Place chicken breast in frying pan, sear outside, reduce heat, and cook until internal temperature is 165°F.

Dice tomato and jalepeño. Cut red pepper, green pepper, and onion into thin strips.

Add veggies to frying pan with 2 tbsp oil. Sautée until soft.

Cut 2, 12" sections of aluminum foil. Pre-heat oven to 350°F.

Using half of the ingredients on each tortilla, start with rice, then chicken, cheese, and veggies. Fold in ends, and roll closed.

Wrap burritos in aluminum foil, and cook in oven for 10 minutes.