Chicken & Shrimp Diablo with California Avocado - California Avocados

Ingredients

• 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
• 1 1/2 tsp. lime juice
• 1/2 tsp. honey
• 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. 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
• Grilled Chicken Breast
• 6 4 oz. chicken breasts, boneless, skinless
• 2 Tbsp. salt
• 1 1/2 tsp. garlic powder
• 3/4 tsp. black pepper