In a medium Saucepan, bring 2 cups of 2 cups agua, the 1 tbsp mantequilla, and ½ tsp sal to a boil over high heat. Add the Long-Grain White Rice, stir once, then reduce heat to low. Cover tightly and cook for 18 minutes, until the water is absorbed and the rice is tender.

Remove the rice from heat and let it steam, covered, for 5 minutes. Then fluff with a fork, stir in the 1 whole lima exprimida and chopped 3 tbsp cilantro fresco picado, and set aside.

While the rice cooks, pat the 1 ½ lb pechugas de pollo sin hueso y sin piel dry with paper towels. In a small Mixing Bowl, mix together the 1 tsp chile en polvo, 1 tsp comino molido, ½ tsp pimentón ahumado, ½ tsp ajo en polvo, ½ tsp polvo de cebolla, ½ tsp sal, and ½ tsp sal. Rub the spice mixture evenly all over the chicken.

Heat 1 tbsp aceite de oliva in a large Skillet over medium-high heat. Add the seasoned 1 ½ lb pechugas de pollo sin hueso y sin piel and sear for 5–6 minutes per side, until golden brown on the outside.

Pour the ½ cup caldo de pollo into the Skillet, reduce heat to medium-low, and cover. Simmer for 8–10 minutes until the 1 ½ lb pechugas de pollo sin hueso y sin piel is fully cooked through and reaches an internal temperature of 165°F. Remove from heat.

Transfer the 1 ½ lb pechugas de pollo sin hueso y sin piel to a Cutting Board and let it rest for 3–4 minutes. Use two forks to shred the chicken into bite-sized pieces. Return the shredded 1 ½ lb pechugas de pollo sin hueso y sin piel to the Skillet and toss it in the pan juices to keep it moist and flavorful.

Warm the 1 can frijoles refritos calentados in a small Saucepan over low heat or in the Microwave, stirring until smooth and spreadable. Warm the 4 large tortillas de harina 10-inch burrito-size one at a time in a dry Skillet over medium heat for about 20–30 seconds per side, or wrap them in a damp paper towel and Microwave for 30 seconds. This makes them pliable and easy to roll.

Lay a warm 4 large tortillas de harina 10-inch burrito-size flat on a clean surface. Spread 2–3 tablespoons of 1 can frijoles refritos calentados in a horizontal line across the center, leaving about 2 inches of space on each side. Add a scoop of cilantro-lime Long-Grain White Rice, then a generous portion of shredded 1 ½ lb pechugas de pollo sin hueso y sin piel.

Top with a sprinkle of shredded Mexican Cheese Blend, a dollop of ½ cup crema agria, a spoonful of ½ cup salsa comprada en tienda o casera, and any optional toppings like 1 whole aguacate rebanado o machacado, ½ cup lechuga romana desmenuzada, or ¼ cup jalapeños encurtidos. Don't overfill — keep the total filling to about 1 cup so the burrito rolls cleanly.

To roll the burrito: fold the two short sides of the 4 large tortillas de harina 10-inch burrito-size inward over the filling, then fold the bottom edge up and over the filling, tucking it tightly under the filling as you roll forward. Keep it snug as you roll to the top.

For a sealed, slightly crispy burrito, place it seam-side down in the same dry Skillet over medium heat and toast for 1–2 minutes per side until lightly golden. Slice in half and serve immediately.