4 "cups" (Japanese cups are smaller than American cups) white rice
A couple of tablespoons of olive oil
2 cans of chicken broth
1/2 cup salsa
Dash of Chili powder
1-2 cups diced chicken, seasoned with Adobo seasoning
1 cup chopped tomatoes
1-2 cups shredded cheddar
1 cup salsa
Brown off the rice in the olive oil over the stove. The more patient you are and the browner you get the rice, the nuttier the taste. When browned, place rice in cooker along with broth, salsa, Adobo seasoning and chili powder. Fill with water (if necessary) to the 4 cup line and cook on the "Mixed" setting.
When done (about 50 minutes), spoon hot rice into 4 bowls, top with a sprinkling of cheese (1/4 to 1/2 cup), 1/2 cup of diced chicken, 1/4 cup tomatoes, a couple of tablespoons of salsa and sour cream and diced Avacado.
We didn't use all the rice I cooked -- the Loving Husband will have it for lunch tomorrow. Chaos skipped the cheddar and heated up some Queso and poured that on. And I was the only one who had Avacado...