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Baked Avocados with California Manchego and Rice



– 2 tablespoons vegetable oil – 1 1/2 cups long-grain rice – 1 cup finely diced red bell pepper – 3 cups grated Real California Manchego – 6 Avocados halved, peeled and pitted – Real California butter melted, as needed – 1 1/2 cups salsa
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In a large skillet, heat oil over medium heat. Add rice and bell pepper and sauté about 2 minutes. Add stock and bring to a boil. Reduce heat, cover and cook about 15 minutes or until rice is tender and all liquid has been absorbed. Let rest 10 minutes; stir in cheese. Heat oven to 500°F. Brush avocado halves with butter. Mound 1/3 cup rice mixture on each avocado half. Bake about 10 minutes or until rice is hot and avocados are just beginning to brown. Spoon 2 tablespoons salsa onto each avocado half. Makes 12 servings Recipe and photo provided by The California Milk Advisory Board