My Tia Lico taught me to make this. Hers is so much better. When I go out to eat at a Mexican restaurant, my favorite is the rice.

4 pieces of chicken, boiled, skinned, boned
1 Tablespoon oil
2 Cups rice
1 onion, diced
2 tomatoes, diced
1 tsp garlic powder
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon black pepper
4 cups water
1 avocado

Boil chicken for about 30 minutes, remove skin and bones. Set aside. Brown dry rice in saucepan with oil. Stir in onion, tomatoes, spices, and any other vegetables you desire. Place chicken on top of rice and add water. Cover and simmer for about 20 minutes or just until the water is absorbed. Serve with cold slices of avocado.