---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Rice Cups with Guacamole and Salsa
  Categories: Appetizers, Vegetarian, Ovo-lacto
       Yield: 36 portions
  
       3 c  Hot cooked rice
       2 oz Cheddar cheese, shredded
     1/4 c  Shredded Parmesan cheese
       1 ts Ground cumin
     1/4 ts Ground red pepper
       1 ts Salt; divided
            Vegetable cooking spray
       2    Ripe avocados
       2 tb Lime juice
     1/4 c  Finely minced cilantro
     1/4 c  Finely minced onion
     1/4 c  Prepared salsa
     1/4 c  Dairy sour cream
            Cilantro leaves
  
   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
  
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