Spanish Rice Empanadas Recipe

5 3 5
Spanish Rice Empanadas Recipe
Spanish Rice Empanadas Recipe photo by Taste of Home
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Spanish Rice Empanadas Recipe

Read Reviews
5 3 5
Publisher Photo
The shells for this main course call for refrigerated pie crust, which must be folded into pockets. Inside, you’ll find tender pieces of chicken and rice accented with Spanish spices. Delicious!
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 package (5.6 or 6.8 ounces) Spanish rice and pasta mix
  • 1-1/2 cups cubed cooked chicken
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup sliced green onions
  • 1/4 cup chopped ripe olives
  • 2 packages (15 ounces each) refrigerated pie pastry
  • 1 egg yolk
  • 1 tablespoon water

Directions

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.
Roll each sheet of pastry into a 12-in. 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.
Bake at 400° for 20-25 minutes or until golden brown. Cut empanadas in half to serve. Yield: 8 servings.
Originally published as Spanish Rice Empanadas in Taste of Home April/May 2006, p47

  • 1 package (5.6 or 6.8 ounces) Spanish rice and pasta mix
  • 1-1/2 cups cubed cooked chicken
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup sliced green onions
  • 1/4 cup chopped ripe olives
  • 2 packages (15 ounces each) refrigerated pie pastry
  • 1 egg yolk
  • 1 tablespoon water
  1. 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.
  2. Roll each sheet of pastry into a 12-in. 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.
  3. Bake at 400° for 20-25 minutes or until golden brown. Cut empanadas in half to serve. Yield: 8 servings.
Originally published as Spanish Rice Empanadas in Taste of Home April/May 2006, p47

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ms11145 User ID: 1604521 138588
Reviewed Aug. 4, 2014

"Great recipe. Although I do like black olives, my family does not, so I had to leave those out. I also added a can of black beans to the mixture for added protein. Another addition was corn. I had some leftover corn in the refrigerator and I added that to the mixture. Will do that again!"

MY REVIEW
katlaydee3 User ID: 3741999 153544
Reviewed May. 4, 2014

"Excellent tasting and very filling! I served this with Dilly Corn on this site and refried beans."

MY REVIEW
sallysulc User ID: 702418 138587
Reviewed Oct. 14, 2010

"This is a great recipe for an quick and easy meal! My whole family loved it!"

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