Monday, December 04, 2006

Rice Cups With Guacamole And Salsa

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
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.


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