Picante Chicken

6 boned and skinned chicken breast
3/4 cup onion, chopped
4 large garlic cloves, minced
1 1/4 cups picante sauce, mild to medium
1 1/2 cups chicken broth
1 1/2 cups white rice (not instant)
1/2 cup cheddar cheese, grated
1 medium tomato, chopped
1 ripe avocado, peeled and sliced

1. Salt chicken breasts. Set aside.
2. In 10" skillet with tight fitting lid, cook onion and garlic until tender.
3. Add chicken broth and salsa. Bring to a boil.
4. Stir in rice. Arrange chicken breasts over rice.
5. Cover. Reduce heat and simmer 20 minutes or until water is gone and rice is done.
6. Garnish with cheese, tomato and avacado.
(courtesy Sharon Garrett)