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- 3 cup hot cooked rice
- 2 oz 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
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 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.