Chicken Chimichangas

1 ½ cups chicken broth

1 cup uncooked long-grain rice

½ cup red enchilada sauce

1 ½ onion, diced, divided

6 (12 inch) flour tortillas

4 cups diced cooked chicken breast, divided

1 pound Monterey Jack cheese, shredded, divided

1 (6 ounce) can sliced black olives

4 cups refried beans, divided

¼ cup vegetable oil

3 avocados, peeled and pitted

½ cup finely chopped cilantro

2 tablespoons lemon juice

3 green onions, diced

¼ cup finely chopped jalapeno chile peppers

1 tomato, diced

2 cups shredded lettuce

1 cup sour cream

2 cups shredded Cheddar cheese

In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.

Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).

When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.

Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.

To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.