Baked Empanada with Cheesy Saffron Rice
Ingredients
- FOR THE EMPANADAS:
- ½ cups Canned Sweet Corn
- 2 whole Jalapeno Peppers, Seeded And Diced
- ½ cups Black Beans, Rinsed
- ½ cups Salsa (any Variety)
- 1 teaspoon Cumin
- 1 whole Lime, Juiced
- ¼ cups Cilantro, Chopped
- 2 packages (14.1oz Each) Refrigerated Pie Pastry
- 1 whole Chicken Breast, Cooked And Diced
- ½ cups Monterey Jack Cheese, Shredded
- FOR THE RICE:
- 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
- ½ teaspoons Cumin
- ½ teaspoons Kosher Salt
- ¼ teaspoons Onion Powder
- ¼ teaspoons Paprika
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