Guacamole Rice Recipes

CLASSIC GUACAMOLE

Classic Guacamole image

For many, cilantro is the key to making the best guacamole. Serve this with chips, crackers, or crudites.

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

4 avocados
2 tablespoons fresh lime juice
1 tomato, seeded and chopped
1 jalapeno, minced
1 garlic clove, minced
1/2 small red onion, finely chopped
1/2 cup chopped fresh cilantro leaves
Coarse salt and ground pepper

Steps:

In a medium bowl, lightly mash avocados, then stir in lime juice, tomato, jalapeno, garlic, red onion, and cilantro. Season with salt and pepper.

Nutrition Facts : Calories 153 g, Fat 13 g, Fiber 6 g, Protein 2 g, SaturatedFat 2 g

TRADITIONAL MEXICAN GUACAMOLE

Traditional Mexican Guacamole image

This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!

Provided by Kaersten

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

2 avocados, peeled and pitted
1 cup chopped tomatoes
¼ cup chopped onion
¼ cup chopped cilantro
2 tablespoons lemon juice
1 jalapeno pepper, seeded and minced
salt and ground black pepper to taste

Steps:

Mash avocados in a bowl until creamy.
Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 12.2 g, Fat 14.9 g, Fiber 7.6 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 49.9 mg, Sugar 2.6 g

CLASSIC GUACAMOLE

Classic Guacamole image

Avocados are native to Mexico, where they are used as more than just an ingredient in a chip dip. Here I'll show you three stages of making guacamole, from the most simple and delicious version to an elegant dip to serve your guests.

Provided by Rick Bayless

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 avocados
kosher salt
1 clove garlic
1 tablespoon lime juice, plus more to taste; preferably from fresh limes
1/4 cup cilantro, chopped, plus a little extra for garnish
1/2 serrano pepper, or 1 jalapeño
1/2 plum tomato
1/4 white onion

Steps:

Cut around each avocado lengthwise, then twist the two halves apart. Remove the pit and scoop the avocado flesh into a bowl. Mash the avocados (preferably with an old-fashioned potato masher) into a coarse purée. Season the purée with salt, about 1 teaspoon. Mince the clove of garlic. Sprinkle the minced garlic with a little salt, and mash with the side of your knife into coarse paste.
Fold in the lime juice and chopped cilantro.
Mince the green chile and add the desired amount to the bowl. Chop the tomato and add to the bowl. Mince the onion (you should have about a third of a cup) and rinse under cold running water in a small mesh strainer. Shake off the excess water, and mix into the avocado.
If you aren't serving the guacamole immediately, cover with plastic wrap directly on the surface of the guacamole and refrigerate. For best results, make the guacamole within 2 hours of serving and serve in batches.

GUACAMOLE RICE

Guacamole Rice image

A yummy side dish for a Tex Mex meal, or to spice up any grilled meats. Full of healthy fats and protein, thanks to the brown rice! The recipe can be found here: http://lobsterandfishsticks.com/2009/01/28/guacamole-rice/

Provided by ChefMamaBlogger

Categories Brown Rice

Time 1h10m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup brown rice
5 cups chicken broth
1 avocado, mashed
1/4 cup sun-dried tomato, chopped
1 teaspoon adobo seasoning
salt

Steps:

cook rice in broth in a rice cooker or stove top.
mash avocado and mix with tomato and a little salt.
once all liquid is absorbed and rice is tender, add avocado mixture and adobo, stir until fully blended.

Nutrition Facts : Calories 308.2, Fat 10.5, SaturatedFat 1.8, Sodium 1031.5, Carbohydrate 43, Fiber 5.4, Sugar 2.9, Protein 11.2

MY GRANDMA'S GUACAMOLE

My Grandma's Guacamole image

My grandmother from Mexico taught me to make this. It has been passed down for many generations...

Provided by Skye Titus

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

2 fresh chile de arbol peppers, or to taste
3 medium avocados - peeled, pitted, and mashed (one pit reserved)
2 tablespoons finely chopped onion
¼ cup chopped roma tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 ½ cups chopped fresh cilantro
2 pinches garlic powder, or to taste
salt to taste
1 lime, juiced

Steps:

Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
Mix avocados, onion, and roma tomatoes together in a bowl.
Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth. Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping.
Squeeze lime juice into avocado mixture and gently stir until evenly combined. Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.

Nutrition Facts : Calories 186.3 calories, Carbohydrate 14.5 g, Fat 14.9 g, Fiber 8.2 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 110.9 mg, Sugar 2.9 g

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