Easy Baked Empanadas with Cheesy Saffron Rice and Salsa

Baked Empanada with Cheesy Saffron Rice





by Shugary Sweets
Prep Time: 15 minutes
Cook Time: 25 minutes







Ingredients (serves 6-8)
For the Empanadas:

1/2 cup canned sweet corn
2 jalapeno peppers, seeded and diced
1/2 cup black beans, rinsed
1/2 cup salsa (any variety)
1 tsp cumin
1 lime, juiced
1/4 cup cilantro
2 pkg (14.1oz) refrigerated pie pastry
1 large chicken breast, cooked and diced
1/2 cup Monterey Jack cheese, shredded


For the Rice:

10oz pkg Saffron yellow rice (I used Vigo brand)- about 5 cups prepared
4 oz cream cheese
1 cup Monterey Jack cheese, shredded
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp onion powder
1/4 tsp paprika
Instructions
In large bowl mix corn, jalapenos, black beans, salsa, cumin, lime juice and cilantro. Set aside.
Unroll pie pastry on floured counter top. Using a 4inch round cookie cutter, cut circles out of pastry. Re-roll the scraps and repeat, using both sheets of pie pastry. I ended up with 24 circles.
In the center of each circle, add corn and bean mixture, about a tablespoon of diced chicken and a teaspoon of cheese. Pinch edges together and fold them over to secure. Repeat for remaining circles.
Lay each empanada on a parchment paper lined baking sheet and bake in a 450 degree oven for about 12 minutes, until browned. Serve with remaining corn and black bean salsa.
Meanwhile, for the rice, prepare yellow rice according to package directions.
Combine hot cooked rice with cream cheese, Jack cheese, cumin, salt and onion powder. Pour into an 8inch square baking dish. Sprinkle with paprika. Bake, uncovered, in a 350 degree oven for about 25 minutes.
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