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Sinclair Ferguson

    • Rice Cups With Guacamole And Salsa

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    CATEGORY CUISINE TAG YIELD
    Vegetables, Dairy Vegetarian Appetizers, Ovo-lacto, Vegetarian 36 Portions

    INGREDIENTS

    3 c Hot cooked rice
    2 oz Cheddar cheese, shredded
    1/4 c Shredded Parmesan cheese
    1 t Ground cumin
    1/4 t Ground red pepper
    1 t Salt, divided
    Vegetable cooking spray
    2 Ripe avocados
    2 T Lime juice
    1/4 c Finely minced cilantro
    1/4 c Finely minced onion
    1/4 c Prepared salsa
    1/4 c 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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

    A Message from our Provider:

    “Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 44
    Calories From Fat: 19
    Total Fat: 2.3g
    Cholesterol: 2.3mg
    Sodium: 97.1mg
    Potassium: 67.1mg
    Carbohydrates: 4.9g
    Fiber: <1g
    Sugar: <1g
    Protein: 1.3g


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