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Rice Cups with Guacamole & Salsa

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Submitted by shadow30

Rice Cups with Guacamole and Salsa recipe

YIELD

12 servings

PREP

5 min

COOK

15 min

READY

30 min

Ingredients

3 7.1E+2
CUPS ML RICE
cooked, hot
2 57.8
OUNCES ML/G CHEDDAR CHEESE
shredded
¼ 59
CUP ML PARMESAN CHEESE
shredded
1 5
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
ground
1 5
TEASPOON ML SALT
divided
2 2
EACH EACH AVOCADOS
ripe
2 3E+1
TABLESPOONS ML LIME JUICE
¼ 59
CUP ML CILANTRO
finely minced
¼ 59
CUP ML ONIONS
finely minced
¼ 59
CUP ML SALSA
prepared
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 762 27% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 800mg 33%
Total Carbohydrate 41g 41%
Dietary Fiber 9g 36%
Sugars g
Protein 34g
Vitamin A 8% Vitamin C 22%
Calcium 20% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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