Chicken Chimichangas

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.