Picante Chicken 'N Rice

• 6 boneless, skinless chicken breast halves
• 3/4 c. onion, coarsely chopped
• 3 large garlic cloves, minced
• 1 Tbsp. vegetable oil
• 1 1/4 c. chicken broth
• 1 c. medium salsa or picante sauce
• 1 c. Uncle Ben's rice
• 1 avocado ripe, peeled and sliced
• 1 medium tomato, coarsely chopped
• 1/2 c. (2 oz.) Cheddar or Monterey cheese, shredded

1. Sprinkle chicken breasts with salt; set aside.
2. Cook onion and garlic in oil in 10-inch skillet for 2 minutes.
3. Add chicken broth and salsa.
4. Bring to a boil.
5. Stir in rice.
6. Arrange chicken breasts over rice.
7. Cover tightly and simmer 20 minutes.
8. Remove from heat and let stand covered until all liquid is absorbed. Garnish with avocado, tomato and cheese.
9. Serves 6.

chicken, onion, garlic, vegetable oil, chicken broth, salsa, uncle bens rice, avocado, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1081242 (may not work)