Mexican Chicken Burritos-Emily

2 cups diced grilled chicken
1 can corn (drained)
1-10 oz can Rotel (diced tomatoes with green chilies)
1 can black beans (drained)
1-8 oz can tomato sauce
1/2 cup salsa (Pace HOT is what I use)
2-3 cups cooked rice

Cook rice. While rice is cooking, cook chicken through. Add all other ingredients (except rice) to pan. Season with cumin, garlic, seasoned salt, and onion powder. Cover pan and simmer on 4-5 heat until rice is done. When rice is done add rice to pan and stir until well blended. Serve on tortillas with shredded cheese and sour cream! If you have left overs eat as a dip with tortilla chips for lunch the next day or you can freeze it and use for another meal.