Lynn's
Rice
Cups
with
Avocado
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
A smile appears on the faces of most archaic figures, a happiness
of expression seeming to transcend that of human beings.
- Francis Henry Taylor