Rice cups with guacamole and salsa

36 portions

Ingredients

Quantity Ingredient
3 cups Hot cooked rice
2 ounces Cheddar cheese, shredded
¼ cup Shredded Parmesan cheese
1 teaspoon Ground cumin
¼ teaspoon Ground red pepper
1 teaspoon Salt; divided
Vegetable cooking spray
2 Ripe avocados
2 tablespoons Lime juice
¼ cup Finely minced cilantro
¼ cup Finely minced onion
¼ cup Prepared salsa
¼ cup Dairy sour cream
Cilantro leaves

Directions

Combine rice, cheese, cumin, ground red pepper, and ½ 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

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