Ingredients
- 2 ripe avocados
- 1/4 cilantro (finely minced)
- 1/4 prepared salsa
- 350 gr rice (hot cooked)
- 60 ml dairy sour cream
- 30 ml lime juice
- 28 gr cheddar cheese
- 24 gr onion (finely minced)
- 20 gr parmesan cheese (shredded)
- 3 gr salt
- 2 gr cumin (ground)
- 1 gr pepper (ground red)
Cilantro leaves Combine rice, cheese, cumin, ground red pepper, and half 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.
