Chicken Chimichangas

1 1/2 c chicken broth
1 c uncooked long-grain rice
1/2 c red enchilada sauce
1 1/2 onion, diced, divided
6 (12 in.)  flour tortillas
4 c diced cooked chicken breast, divided
1 lb Monterey Jack cheese, shredded, divided
1 (6 oz) can sliced black olives
4 c refried beans, divided
1/4 c vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 c finely chopped cilantro
2 Tbs lemon juice
3 green onions, diced
1/4 finely chopped jalapenos
1 tomato, diced
2 cups shredded lettuce
1 c sour cream
2 c 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.
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 filing 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, jalapeños, and tomatoes.  Mash together.  Place shredded lettuce on platter, top with chimichangas, avocado mix, sour cream and shredded cheddar cheese.
Serves 6