Chicken Rice with Guacamole

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 344.5
  • Total Fat: 12.5 g
  • Cholesterol: 52.6 mg
  • Sodium: 108.9 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 24.5 g

View full nutritional breakdown of Chicken Rice with Guacamole calories by ingredient
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Yet another soy, dairy and gluten free recipe! Warm and filling. Perfect for fall. Yet another soy, dairy and gluten free recipe! Warm and filling. Perfect for fall.
Number of Servings: 5


    2 ripe, medium Avocados
    Juice of one small lime
    2 cloves garlic
    1/2 can of diced tomatoes (fresh always a nice option for summer)
    Dash of Onion powder
    Dash of chipolte sauce

    Juice of 1 lemon
    1 serrano pepper, coarsely chopped
    about 3 tablespoons seasoned rice
    about 1 tsp sugar
    about 1-2 tablespoons oil (olive is good, flavor wise)
    salt and pepper

    1 cup dry jasmine rice
    Chili powder
    onion powder
    garlic powder
    2 1/2 cups water
    1 pound skinless chicken break, cubed or fingered
    1/2 can diced tomatoes


Makes about 5 servings.

First, earlier in the day make your marinade. Combine the lemon juice, the vinegar, serrano, salt, sugar and pepper. Pour over chicken pieces in a gallon freezer bag. Squish out the air, seal and tuck in the fridge for about 3 hours. Longer is fine, so is shorter..but it was very good at the 3 hour mark.

Next, finely dice your garlic as fine as you can, unless you enjoy large pieces raw. Put in a bowl with an airtight lid (no lid yet). Scoop out the avocados and put them in the bowl with the garlic, lime juice, dash of onion powder, sprinkle of chipolte, bit of salt and pepper and half the DRAINED diced tomatoes. Mash with your favorite masher (forks or a potato masher) till blended but not smooth. Lid and stick in the fridge.

Put the chili powder, cumin, onion powder, garlic powder, salt and pepper in the pan with the dry rice. Add water. Follow cooking directions on package for rice. Normally twenty minutes simmering over low heat, then 10 minutes steaming off heat.

While your rice is cooking, heat a skillet. (Oil is optional)
Once it's warm add the entire contents of the back of chicken, marinade and everything. Cook at a medium hi heat until the chicken is just cooked through. Add other half of tomatoes and make sure they are warmed through. Don't worry if you over cook it a little, it should be super tender from the marinade. ;) Set off the heat until the rice is done.

Mix rice with chicken (it'll be a little juicy and that's good), and let set for a moment so the rice can soak up all the yummy chicken juice. Top with your guacamole and enjoy!

Add a little cheese or sour cream to change the taste a bit.

Number of Servings: 5

Recipe submitted by SparkPeople user DRAGONSPITTLE.

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