Baked Empanada with Cheesy Saffron Rice Recipe

Name: Baked Empanada with Cheesy Saffron Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Canned Sweet Corn; 2 whole Jalapeno Peppers, Seeded And Diced; 1/2 cups Black Beans, Rinsed; 1/2 cups Salsa (any Variety); 1 teaspoon Cumin; 1 whole Lime, Juiced; 1/4 cups Cilantro, Chopped; 2 packages (14.1oz Each) Refrigerated Pie Pastry; 1 whole Chicken Breast, Cooked And Diced; 1/2 cups Monterey Jack Cheese, Shredded; 1 package (10 Ounce Package) Saffron Yellow Rice (I Used Vigo Brand); Additional Required Ingredients Specified On The Rice Mix; 4 ounces, weight Cream Cheese; 1 cup Monterey Jack Cheese, Shredded; 1/2 teaspoons Cumin; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Onion Powder; 1/4 teaspoons Paprika

Servings: persons

1/2 cups Canned Sweet Corn
2 whole Jalapeno Peppers, Seeded And Diced
1/2 cups Black Beans, Rinsed
1/2 cups Salsa (any Variety)
1 teaspoon Cumin
1 whole Lime, Juiced
1/4 cups Cilantro, Chopped
2 packages (14.1oz Each) Refrigerated Pie Pastry
1 whole Chicken Breast, Cooked And Diced
1/2 cups Monterey Jack Cheese, Shredded
1 package (10 Ounce Package) Saffron Yellow Rice (I Used Vigo Brand)
Additional Required Ingredients Specified On The Rice Mix
4 ounces, weight Cream Cheese
1 cup Monterey Jack Cheese, Shredded
1/2 teaspoons Cumin
1/2 teaspoons Kosher Salt
1/4 teaspoons Onion Powder
1/4 teaspoons Paprika

1
In a large bowl mix corn, jalapenos, black beans, salsa, cumin, lime juice and cilantro.
2
Set aside.
3
Unroll pie pastry onto a floured countertop.
4
Using a 4-inch round cookie cutter, cut circles out of pastry.
5
Re-roll the scraps and repeat, using both sheets of pie pastry.
6
I ended up with 24 circles.
7
Preheat oven to 450 F. In the center of each circle, add corn and bean mixture, about a tablespoon of diced chicken and a teaspoon of cheese.
8
Fold over the dough (into a half circle shape), pinch edges together and fold them over to secure.
9
Repeat for remaining circles.
10
Lay each empanada on a parchment paper lined baking sheet and bake in a 450 F oven for about 12 minutes, until browned.
11
Serve with remaining corn and black bean salsa and a side of rice.
12
Meanwhile, prepare yellow rice according to package directions.
13
Combine hot cooked rice (about 5 cups cooked rice) with cream cheese, Monterey jack cheese, cumin, salt and onion powder.
14
Pour into an 8-inch square baking dish.
15
Sprinkle with paprika.
16
Bake, uncovered, in a 350 F oven for about 25 minutes.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cups Canned Sweet Corn, 2 whole Jalapeno Peppers, Seeded And Diced, 1/2 cups Black Beans, Rinsed, 1/2 cups Salsa (any Variety), and more.

Yes, Baked Empanada with Cheesy Saffron Rice falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Empanada with Cheesy Saffron Rice

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