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Makes 6 servings
- 3 cups hot cooked rice
- 1/2 cup (2 ounces) shredded Cheddar Cheese
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1 teaspoon salt, divided
- Vegetable cooking spray
- 2 ripe avocadoes
- 2 tablespoons lime juice
- 1/4 cup finely minced cilantro
- 1/4 cup finely minced Onion
- 1/4 cup prepared salsa
- 1/4 cup sour cream
- cilantro leaves
Combine rice, Cheese, cumin, 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 1/2 teaspoon salt; blend well. Fill each rice cup with guacamole and top with sprig of fresh cilantro.