5 boneless chicken breast halves, skin removed
Salt to taste (optional)
1/2 c. onion, coarsely chopped
2 lg. garlic cloves, minced
1 tbsp. vegetable oil
1 can Campbell's chicken broth
1 c. med. red salsa (Pace)
1 c. rice
1 ripe avocado, peeled & sliced
1 med. tomato, coarsely chopped
1/2 c. Cheddar cheese, shredded

Sprinkle chicken breasts with salt; set aside. Cook onion and garlic in oil in 10 inch skillet 2 minutes. Add chicken broth and salsa. Bring to a boil. Stir in rice. Arrange chicken breasts over rice. Cover tightly and simmer 20 minutes. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Garnish with avocado, tomato and cheese. Makes 6 servings.