Baked Empanada with Cheesy Saffron Rice

1. 1

   In a large bowl mix corn, jalapenos, black beans, salsa, cumin, lime juice and cilantro.

2. 2

   Set aside.

3. 3

   Unroll pie pastry onto a floured countertop.

4. 4

   Using a 4-inch round cookie cutter, cut circles out of pastry.

5. 5

   Re-roll the scraps and repeat, using both sheets of pie pastry.

6. 6

   I ended up with 24 circles.

7. 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. 8

   Fold over the dough (into a half circle shape), pinch edges together and fold them over to secure.

9. 9

   Repeat for remaining circles.

10. 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. 11

    Serve with remaining corn and black bean salsa and a side of rice.

12. 12

    Meanwhile, prepare yellow rice according to package directions.

13. 13

    Combine hot cooked rice (about 5 cups cooked rice) with cream cheese, Monterey jack cheese, cumin, salt and onion powder.

14. 14

    Pour into an 8-inch square baking dish.

15. 15

    Sprinkle with paprika.

16. 16

    Bake, uncovered, in a 350 F oven for about 25 minutes.

* Per serving · 4 servings · Values may vary.