Easy Baked Empanadas with Cheesy Saffron Rice and Salsa
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
- 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 about 1 Tbsp 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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