In 4-quart saucepot, heat oil over medium-high heat and brown chicken. Add onion and garlic and cook, stirring frequently, until onion is almost tender, about 4 minutes. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Remove from heat and fluff rice with fork. Garnish, if desired, with chopped fresh cilantro.