Ya gotta empanada

Yield: 4 servings

Measure Ingredient
1 pack Spanish rice mix (4.4 to 6.8 oz.) prepared according to package directions
1 can Chunk breast of chicken (6-3/4 oz) drained, flaked
4 ounces Cheddar cheese, shredded
½ cup Sliced green onions
¼ cup Chopped ripe olives
1 pack Refrigerated pie crust (15 oz.)

Combine rice, chicken, cheese, onions, and olives. Spoon half of rice mixture on half of each pie crust. Fold crust over filling. Seal and crimp edges. Bake at 400 degrees 20 to 22 minutes or until golden brown. Cut each empanada in half.

Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

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