Mexican Rice Cups                

Ingredients:
3 cups hot cooked rice
1/2 cup (2 ounces) shredded cheddar cheese
1/4 cup shredded Parmesan Cheese
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon salt, divided
Vegetable cooking spray
2 ripe avocados
2 tablespoons lime juice
1/4 cup finely minced cilantro
1/4 cup prepared salsa
1/4 cup sour cream
Cilantro leaves

Method:
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 in 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.

Makes 3 dozen.

Note: I use Japanese sticky rice