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Rice Cups With Guacamole and Salsa

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 cups 480g / 16oz Hot cooked rice

    2. 2 oz 56g Cheddar cheese - shredded

    3. 1/4 cup 36g / 1 1/3oz Shredded parmesan cheese

    4. 1 teaspoon 5ml Ground cumin

    5. 1/4 teaspoon 1 1/3ml Ground red pepper

    6. 1 teaspoon 5ml Salt - divided Vegetable cooking spray

    7. 2 Ripe avocados

    8. 2 tablespoons 30ml Lime juice

    9. 1/4 cup 4g / 0.1oz Finely minced cilantro

    10. 1/4 cup 15g / 1/2oz Finely minced onion

    11. 1/4 cup 59ml Prepared salsa

    12. 1/4 cup 59ml Dairy sour cream Cilantro leaves

    Instructions Jump to Ingredients ↑

    1. Recipe 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 35015 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.

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