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Spanish Rice Empanadas Recipe

Spanish Rice Empanadas Recipe

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!
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:8 servings


  • 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
  • 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.

Reviews for Spanish Rice Empanadas

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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!"

Reviewed May. 4, 2014

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

Reviewed Oct. 14, 2010

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

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