Rice Cups With Guacamole And Salsa Recipe
Yield: 36 portionsRecipe by luhu.jp
Ingredients:
3 cup: Hot cooked rice,
2 ounce: Cheddar cheese, shredded
1/4 cup: Shredded Parmesan cheese,
1 tsp: Ground cumin,
1/4 tsp: Ground red pepper,
1 tsp: Salt, divided
Vegetable cooking spray,
2: Ripe avocados,
2 tbsp: Lime juice,
1/4 cup: Finely minced cilantro,
1/4 cup: Finely minced onion,
1/4 cup: Prepared salsa,
1/4 cup: Dairy sour cream,
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 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
Source from luhu.jp
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
Source from luhu.jp