Southwest Chicken Thighs and Rice Skillet

Ingredients

• 1-½ cups white rice
• 3 cups chicken broth or chicken stock
• 1 16oz jar chunky salsa
• ½ large onion, diced
• 1 poblano pepper, gutted and diced
• 6 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp ground black pepper
• 6 boneless skinless chicken thighs
• 1 cup colby-jack cheese, grated
• 2 ripe avocados, pitted and sliced into cubes (for topping)
• 1 cup tomatoes, cubed (for topping)
• ¼ cilantro leaves, diced (optional for topping)