As needed Spanish Rice (recipe follows)

---

As needed Black Bean Corn Salsa (recipe follows)

---

As needed White Queso Sauce (recipe follows)

---

As needed Lime-Chipotle Glazed Shrimp (recipe follows)

---

As needed Grilled Chicken Breast (recipe follows)

---

3 Fresh California Avocados, peeled, pitted, thickly sliced*

---

2 Tbsp. cilantro, chopped

---

---

---

5 oz. long grain converted white rice

---

2 1/2 oz. white onion, diced

---

6 oz. tomato sauce

---

12 oz. light chicken stock

---

1 1/2 tsp. canola oil

---

3/4 tsp. chili powder

---

1/4 tsp. garlic powder

---

As needed Salt to taste

---

---

---

7 oz. black beans, drained and rinsed

---

3 oz. frozen corn, thawed and drained

---

4 oz. Roma tomato, seeded and diced small

---

1 oz. red onion, diced small

---

1/2 oz. jalapeno, seeded and minced

---

2 Tbsp. cilantro, chopped

---

1 1/2 tsp. lime juice

---

1/2 tsp. honey

---

As needed Salt to taste

---

---

---

4 oz. white processed cheese, grated

---

1 oz. Monterey Jack cheese, grated

---

1 oz. milk

---

1/2 tsp. butter

---

1/4 tsp. garlic powder

---

1/4 tsp. onion powder

---

---

---

12 oz. shrimp, 31/40 size, peeled and deveined

---

2 Tbsp. lime juice

---

1 1/2 Tbsp. sugar

---

1 1/2 tsp. honey

---

1/4 tsp. chipotle powder

---

As needed Pinch black pepper

---

As needed Pinch ground cumin

---

1 Tbsp. canola oil

---

1/2 tsp. cilantro, minced

---

As needed Salt to taste

---

---

---

6 4 oz. chicken breasts, boneless, skinless

---

1 Tbsp. canola oil

---

2 Tbsp. salt

---

1 1/2 tsp. garlic powder

---

3/4 tsp. black pepper

---

*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.