Fiesta Chicken and Rice (Benson GF cookbook)

4 boneless skinless chicken breasts
1/4 C oil
1 1/2 C long grain white rice
1 medium onion chopped
4 garlic cloves, minced
1 tsp chili powder
1 tsp oregano
1/8 tsp cayenne pepper
1 14.5 oz can diced tomatoes, drained
1 pepper chopped (I like yellow peppers)
1 can chicken broth
1 C shredded mexican cheese blend
4 green onions diced thin
2 avocados
Season chicken with salt and pepper. Heat the oil in a large skillet until shimmering. Cook the chicken until golden brown on one side. Remove from pan, leaving drippings.
Add rice, onion and 1/2 tsp salt to the pan. Cook, stirring often, until grains are sizzling and toasted and onions begin to soften. Reduce heat if rice starts to brown too quickly. Stir in garlic and spices and cook until fragrant-15 sec. Stir in tomatoes, diced pepper and broth and bring to a boil. Stir and scrape up any browned bits. Nestle chicken, browned side up, into the rice and return any juices to the pan.
Cover the pan and reduce heat to low. Cook for about 12 minutes until chicken is cooked through. Transfer chicken to a cutting board and cover with foil. Stir the rice, replace the lid and continue cokking for about another 12 minutes until rice is tender and liquid is absorbed. Slice the chicken breasts into strips.
Remove the pan from heat and arrange sliced chicken on top. Sprinkle with the cheese and scallions and cover and let stand until cheese is melted. Serve with sliced avocado.