Rice Cups with Guacamole & Salsa
Rice Cups with Guacamole and Salsa recipe
Yield
12 servingsPrep
5 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice
cooked, hot |
|
| 2 | ounces |
cheddar cheese
shredded |
|
| ¼ | cup |
Parmesan cheese
shredded |
|
| 1 | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| 1 | teaspoon |
salt
divided |
|
|
nonstick cooking spray
|
* | ||
| 2 | each |
avocados
ripe |
|
| 2 | tablespoons |
lime juice
|
|
| ¼ | cup |
cilantro
finely minced |
|
| ¼ | cup |
onions
finely minced |
|
| ¼ | cup |
salsa
prepared |
|
| ¼ | cup |
sour cream
dairy |
|
|
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice
cooked, hot |
|
| 57.8 | ml/g |
cheddar cheese
shredded |
|
| 59 | ml |
Parmesan cheese
shredded |
|
| 5 | ml |
cumin
ground |
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 5 | ml |
salt
divided |
|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | each |
avocados
ripe |
|
| 3E+1 | ml |
lime juice
|
|
| 59 | ml |
cilantro
finely minced |
|
| 59 | ml |
onions
finely minced |
|
| 59 | ml |
salsa
prepared |
|
| 59 | ml |
sour cream
dairy |
|
| 1 | x |
cilantro
|
*
|
Directions
Combine rice, cheese, cumin, ground red pepper, and ½ teaspoon salt.
Press firmly and evenly into mini-muffin tins coated with cooking spray and bake at 350℉ (180℃). 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 spring of fresh cilantro.
