Cut onion into 8 or 10 pieces. Puree all the ingredients for the marinade in a food processor.
Cut the chicken breast into 1 1/2 inch pieces. Marinate the chicken in the marinade over night.
Rinse rice a few times and drain well. Put all the ingredients in a rice cooker and cook the rice.
While the rice is cooking, put the chicken onto skewers with 4 or 5 chicken pieces per skewer.
You may want to use a second skewer to support the weight of the meat.
Grill the chicken for 7 minutes on one side. Turn them over and cook for another 4 minutes.
Grill tomatoes at the same time.
Spread cooked rice over a large plate and place the chicken kebabs and grilled tomatoes. Garnish
with lime wedges.
 Although measuring cups for rice cookers may vary, most tend
to be about 3/4 standard cup. If you don't have a rice cooker measuring cup, you can use 2 1/4
standard cups of uncooked rice with 1 1/8 standard cups chicken broth and 1 1/8 standard cups water.