Chicken & Shrimp Diablo with California Avocado

Serves: 12


As needed Spanish Rice (recipe follows)
As needed Black Bean Corn Salsa (recipe follows)
As needed White Queso Sauce (recipe follows)
As needed Lime-Chipotle Glazed Shrimp (recipe follows)
As needed Grilled Chicken Breast (recipe follows)
3 Fresh California Avocados, peeled, pitted, thickly sliced*
2 Tbsp. cilantro, chopped

Spanish Rice (Yield: 2 cups)

5 oz. long grain converted white rice
2 1/2 oz. white onion, diced
6 oz. tomato sauce
12 oz. light chicken stock
1 1/2 tsp. canola oil
3/4 tsp. chili powder
1/4 tsp. garlic powder
As needed Salt to taste

Black Bean Corn Salsa (Yield: 2 cups)

7 oz. black beans, drained and rinsed
3 oz. frozen corn, thawed and drained
4 oz. Roma tomato, seeded and diced small
1 oz. red onion, diced small
1/2 oz. jalapeno, seeded and minced
2 Tbsp. cilantro, chopped
1 1/2 tsp. lime juice
1/2 tsp. honey
As needed Salt to taste

White Queso Sauce (Yield: ¾ cup)

4 oz. white processed cheese, grated
1 oz. Monterey Jack cheese, grated
1 oz. milk
1/2 tsp. butter
1/4 tsp. garlic powder
1/4 tsp. onion powder

Lime-Chipotle Glazed Shrimp

12 oz. shrimp, 31/40 size, peeled and deveined
2 Tbsp. lime juice
1 1/2 Tbsp. sugar
1 1/2 tsp. honey
1/4 tsp. chipotle powder
As needed Pinch black pepper
As needed Pinch ground cumin
1 Tbsp. canola oil
1/2 tsp. cilantro, minced
As needed Salt to taste

Grilled Chicken Breast

6 4 oz. chicken breasts, boneless, skinless
1 Tbsp. canola oil
2 Tbsp. salt
1 1/2 tsp. garlic powder
3/4 tsp. black pepper

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit