| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Spanish |
Main dish, Time-saver |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Spanish rice mix (4.4 to 6.8 oz.) prepared according to package directions |
| 1 |
cn |
Chunk breast of chicken (6-3/4 oz) drained, flaked |
| 4 |
oz |
Cheddar cheese, shredded |
| 1/2 |
c |
Sliced green onions |
| 1/4 |
c |
Chopped ripe olives |
| 1 |
pk |
Refrigerated pie crust (15 oz.) |
INSTRUCTIONS
Combine rice, chicken, cheese, onions, and olives. Spoon half of rice
mixture on half of each pie crust. Fold crust over filling. Seal and
crimp edges. Bake at 400 degrees 20 to 22 minutes or until golden brown.
Cut each empanada in half.
Source: Rice the Timely Ingredient
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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