Base

1. In a large pan, sauté rice-pasta mix over medium heat until vermicelli is golden brown, stirring frequently. Slowly stir in water and seasonings; bring to a boil.
2. Cover and reduce heat to low. After 10 minutes remove pan cover. Simmer for another 15 minutes uncovered, stirring frequently. Rice-a-Roni mixture should be very thick.
3. Remove from heat. Line square 8” pan with parchment paper. Press cooked rice into pan to form a thin layer.
4. Top with another layer of parchment paper and cover pan with another 8” square pan for pressing.
5. Chill in freezer for 1 - 2 hours or until rice forms a solid slab. Remove from freezer and remove rice slab from pan. Using a knife, cut into 2-inch squares.
6. Add 1⁄4 cup oil to a pan on medium low heat, add the rice squares once oil is hot and cook for about 3- 4 minutes on each side or until crispy and browned. Remove and top with your choice of desired toppings.
7. Air Fryer Option: Once rice squares are cut, place them in the Air Fryer at 400F for 5 minutes or until crisp and golden.

Topping

1. To make avocado salsa dice the avocado, tomato, and onion. Combine in a bowl. Finely chop jalapeño and cilantro. Add to bowl. Toss together with lime juice. Place about 1 tbsp of salsa on crispy rice square. Garnish with a sprinkle of red pepper flakes, lime juice and crema (optional).