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Forty-Minute Chicken And Rice Empanada


1 (6-ounce) package Spanish rice mix
5 ounces chopped cooked chicken
4 ounces (1 cup) shredded Cheddar cheese
cup sliced green onions
cup sliced black olives
1 egg
1 tablespoon water
1 (15-ounce, 2-crust) package refrigerator piecrust


Serves: 4


Cook the rice using the package directions. Combine the cooked rice with the chicken, cheese, green onions and black olives in a bowl and mix well. Beat the egg and water together in a small bowl. Spoon half the chicken mixture onto half of each piecrust. Brush the edges with the egg mixture. Wrap the crust over the filling, pressing the edges to seal. Place on a baking sheet. Bake at 400 degrees for 22 minutes or until golden brown. Cut each empanada into halves.

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