Santa Fe Chicken

1 large onion
1 tbsp butter/margarine
1.25 cup chicken broth  (don't have broth? Put bullion cube in 1.25 cup of hot water)
1 cup salsa
1 cup uncooked long grain rice
1/8 tsp garlic powder
4 boneless skinless chicken breast halves (about 1 lb)
3/4 shredded cheddar cheese
chopped fresh cilantro or parsley, optional

In large skillet, saute onion in butter til tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice, cover and simmer for 10 mins. Turn chicken, cook 10-15 mins longer or until meat juices run clear. Remove from the heat. Sprinkle with cheese, cover and let stand for 5 mins. Garnish with cilantro if desired.  4-6 svgs.  **Note:  If it makes you more comfortable, you can cook the chicken before adding all other ingredients.  You can also substitute cooked instant rice to make it quicker, but only use that if you have already cooked chicken-then all ingredients can just be combined in the pan to simmer together for a few minutes.