Active Time
30 Mins
Total Time
45 Mins
Yield
Serves 6 
Photo: Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high. Add next 6 ingredients; cook, stirring often, until onions are softened, about 6 minutes. Add chicken stock, rice, lime zest, and lime juice. Bring to a boil, and reduce heat to medium-low.

Step 2

Cover and simmer until squash pieces are tender, about 10 minutes. Stir in chicken and chopped cilantro. Ladle into bowls; top with avocado, and, if desired, garnish with cilantro leaves.