Rice Cups with Guacamole and Salsa

Yields:	36 portions
Rate this Recipe

	Preparation	30 minutes
	Cooking	15 minutes
	Ready In	45 minutes

Be the first to add a photo of this recipe!

Ingredients

3	cups	rice	cooked, hot
2	ounces	cheddar cheese	shredded
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	shredded
1	teaspoon	cumin	ground
1/4	teaspoon	red pepper flakes	ground
1	teaspoon	salt	divided
1	x	missing
2	each	avocados	ripe
2	tablespoons	lime juice
1/4	cup	cilantro	finely minced
1/4	cup	onion	finely minced
1/4	cup	salsa	prepared
1/4	cup	sour cream	dairy
1	x	cilantro leaves

Directions

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 for 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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Spinach Bread (Bisquick)

Ce pain aux �pinards est tout � fait extraordinaire. Nous l'avons tous adopt� dans ma famille. Nous en faisons � toutes les semaines. C'est une excellente source de fer!!! MERCI!