6 boneless chicken breast halves
1 tsp. salt
1 lg. onion, chopped
3 garlic cloves, minced
1 tbsp. vegetable oil
1 1/4 c. chicken broth
1 c. mild Picante sauce
1 c. rice
1 ripe avocado
1 tomato, chopped
3/4 c. shredded Cheddar cheese

Sprinkle chicken breasts with salt; set aside. Cook onion and garlic in oil for 2 minutes. Add broth and picante sauce. Bring to a boil. Stir in rice. Arrange chicken breasts over rice. Cover tightly and simmer 20 minutes. Remove from heat. Let stand about 5 minutes. Garnish with avocado. Sprinkle with tomato and cheese. 6 servings.