1. Preheat oven to 400 degrees.
2. Start your rice. Heat oil over medium high heat in a pot with a tight fitting lid. Add in the rice and stir to coat with the oil. Continue to cook and stir every minute or two to toast the rice (see picture above). When it looks like mine, you're ready to move on. This normally takes about 5 minutes or so. Add in the salt, garlic, paste and cumin, stirring to blend. Add in the chicken broth, stirring to blend again. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes until rice is tender.
3. Meanwhile, cook your beans! Saute the bacon in a small pot until crisp and browned. Pour in the whole can of beans with their liquid, and add the spices. Partially mash the beans with a potato masher or fork. Simmer while you prep the remaining items.
4. Stir together all your chicken filling ingredients.

Assembly

1. Heat a teaspoon or two of oil/fat in a pan large enough to accommodate the brown rice tortilla. (As a side note, anyone who had used these knows, if you try to roll them up cold, they will break. I have also had NO luck using the microwave to heat them for rolling. By heating the tortilla in fat, you are adding the oil to make the tortillas super crunchy in the oven too) Heat the tortilla until soft and pliable, about a minute, remove.

2. First spread some beans, then the chicken. There is no science to how much of each, you just want to make sure you can roll it up! Top with some cheese.

3. Once filled, roll the tortilla tightly up. I like to start a tight roll, after one turn, I then fold the outside edges in and THEN finish rolling the rest of the way. Placing seam side down on a cookie sheet. Make the remaining chimichangas. If you used no oil or flour tortillas, brush the chimichangas with oil before baking them.

4. Bake for about 25 minutes until crisp and golden. Garnish with any extra cheese, salsa, avocado, chopped lettuce, or hot sauce. Serve on a bed of Spanish rice.