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Ingredients:
3 cup Hot cooked rice
2 oz Cheddar cheese, shredded
1/4 cup Shredded Parmesan cheese
1 tsp Ground cumin
1/4 tsp Ground red pepper
1 tsp Salt, divided
Vegetable cooking spray
2 Ripe avocados
2 tbsp Lime juice
1/4 cup Finely minced cilantro
1/4 cup Finely minced onion
1/4 cup Prepared salsa
1/4 cup Dairy sour cream
Cilantro leaves
Instructions:
Combine rice, cheese, cumin, ground red pepper, and 1/2 teaspoon salt.
Press firmly and evenly into mini-muffin tins coated with cooking
spray and bake at 350 degrees 15 minutes. Remove from pans and cool
to room temperature. Mash avocados with fork in medium bowl.
Sprinkle with lime juice. Add cilantro, onion, salsa, sour cream,
and remaining salt; blend well. Fill each rice cup with guacamole and
top with sprig of fresh cilantro.
Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
Servings: 36
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Rice Cups With Guacamole & Salsa 1 Recipe brought to you by Mexican Recipes To-Go
