Spanish Rice Empanadas

These turnovers are easy to make with prepared piecrust and a spicy mix of rice and chicken.

[quicklook-recipe prep_time=”25 min” cook_time=”20 min” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 package (5.6 or 6.8 ounces) Spanish rice and vermicelli mix
  • 1 1/2 cups cubed cooked chicken
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup sliced green onions

[/ingredients-left]
[ingredients-right]

  • 1/4 cup chopped ripe olives
  • 2 packages (15 ounces each) refrigerated pie pastry
  • 1 egg yolk
  • 1 tablespoon water

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”45 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Prepare Spanish rice according to package directions, omitting the butter or oil. In a large bowl, combine the chicken, cheese, onions and olives. Stir in prepared rice. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Roll each sheet of pastry into a 12-inch circle; place on greased baking sheets. Spoon rice mixture over half of each circle; spread to within 1 in. of edges. Fold pastry over filling; crimp edges to seal. Beat egg yolk and water; brush over tops. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Bake at 400°F for 20-25 minutes or until golden brown. Cut empanadas in half to serve. [/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest