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1 lb. ground chicken

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3/4 cup cooked brown rice (1/4 cup dry)

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1/4 cup diced red onion

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1/4 cup diced green bell pepper

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1/2 tsp. sea salt

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1/4 tsp. black pepper

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1/2 green bell pepper, sliced

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1/2 red onion, sliced

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8 cups low sodium chicken broth

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3 celery stalks, sliced

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1 cup carrots, sliced

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1/2 cup fresh cilantro, chopped

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1/2 tsp. sea salt, or to taste

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1/2 tsp. black pepper

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1 ripe, Fresh California Avocado, peeled, seeded and sliced

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.