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Baked Avocados with California Manchego Cheese and Rice

2 tablespoons vegetable oil

1 1/2 cups (9 ounces) long-grain rice

1 cup (4 ounces) finely diced red bell pepper

3 cups vegetable stock

3 cups (12 ounces) grated Real California Manchego cheese

6 avocados, halved, peeled and pitted

Real California butter, melted, as needed

1 1/2 cups salsa

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 provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,