Heat oil in large skillet, with lid, over medium high heat. Add onion and garlic, cook until onion is tender. Add broth and picante sauce; bring to a boil. Meanwhile, season chicken with salt and pepper. Stir rice into skillet once it starts to boil. Arrange chicken over rice. Cover tightly; reduce heat to low and simmer 20 minutes. Remove from heat, let stand covered, 5 minutes. Top with tomatoe and cheese before serving.
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