Description Edit

Makes 4 servings (½ empanada each).

Ingredients Edit

  • 1 x 4 to 6-ounce package Spanish rice mix, prepared according to package directions
  • 1 cup shredded cooked chicken
  • 1 cup 4 ounces shredded Cheddar cheese
  • ½ cup sliced green onions
  • ¼ cup chopped black olives
  • 1 x 15-ounce package refrigerated pie crusts

Directions Edit

  1. Combine rice, chicken, cheese, onions and olives in large bowl.
  2. Spoon half of rice mixture on half of each pie crust. Fold crust over filling.
  3. Seal and crimp edges. Place on baking sheet.
  4. Bake at 400 °F for 20 to 22 minutes or until golden brown.
  5. Cut each empanada in half. Serve immediately.

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