Cook the rice in the water according to package directions. When it is ready, remove it from the heat.

Meanwhile, combine the onion, garlic, chili powder, cumin, cinnamon and salt in a small bowl. Combine the chipotle chili pepper, preserves, chopped green chili peppers, raisins, cocoa powder and almonds in a separate small bowl.

Lightly grease a large skillet with nonstick cooking oil spray and place it over medium-high heat. When it is hot, add the pork and cook for 8 to 10 minutes, stirring occasionally, until no pink remains; drain.

Add the onion mixture to the skillet; reduce the heat to medium and cook for 2 minutes, stirring occasionally. Add the preserves mixture, broth and enchilada sauce; increase the heat to medium-high and bring to a boil, then reduce the heat to low and cook, uncovered, stirring occasionally, for 30 minutes, until the mixture turns a rich mahogany color and is aromatic. Add the beans and cooked rice; cook for 2 to 3 minutes or until hot and bubbly.

Meanwhile, heat the tortillas according to package directions.

To assemble, spoon about a third of a cup of the pork filling down center of each tortilla; there may be some filling left over (reserve for another use). Sprinkle the cheese over the filling of each burrito. Fold the sides of the tortilla toward the center, overlapping the edges.

To serve, place the burritos, folded sides down, on individual plates. Garnish each serving with dollops of sour cream and the cilantro. Serve warm.

Serves 8.