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