Combine rice, cheese, cumin, ground 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 salt; blend well. Fill each rice cup with guacamole and top with sprig of fresh cilantro. Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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|Serving Size: 1 Portion (46g)|
|Recipe Makes: 36 Portions|
|Calories from Fat: 24 (41%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 2.7mg||1 %|
|Sodium 33.5mg||1 %|
|Potassium 70.1mg||2 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 6.3g|
|Protein 1.5g||2 %|
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Calories per serving: 58
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