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Easy Baked Empanada with Cheesy Saffron Rice

Shugary Sweets
  • minutes
  • Serves 6 to 8

INGREDIENTS

1/2 cup

canned sweet corn

2

jalapeno peppers, seeded and diced

1/2 cup

black beans, rinsed

1/2 cup

salsa (any variety)

1 tsp

cumin

1

lime, juiced

1/4 cup

cilantro

2

pkg (14.1oz) refrigerated pie pastry

1

large chicken breast, cooked and diced

1/2 cup

Monterey Jack cheese, shredded

10 oz

pkg Saffron yellow rice (I used Vigo brand)- about 5 cups prepared

4 oz

cream cheese

1 cup

Monterey Jack cheese, shredded

1/2 tsp

cumin

1/2 tsp

kosher salt

1/4 tsp

onion powder

1/4 tsp

paprika