| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Appetizers, Vegetarian, Ovo-lacto |
36 |
Portions |
INGREDIENTS
| 3 |
c |
Hot cooked rice |
| 2 |
oz |
Cheddar cheese, shredded |
| 1/4 |
c |
Shredded Parmesan cheese |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground red pepper |
| 1 |
ts |
Salt; divided |
|
|
Vegetable cooking spray |
| 2 |
|
Ripe avocados |
| 2 |
tb |
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
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