Spanish rice mix (4.4 to 6.8 oz.) prepared according to package directions
1 Dose
Chunk breast of chicken (6-3/4 oz) drained, flaked
4 x ca. 30 g
Cheddar cheese shredded
1/2 Tasse
green onions sliced
1/4 Tasse
ripe olives chopped
1 Packung
Refrigerated pie crust (15 oz.)
die Zubereitung:
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.
Reprinted with permission from The Usa Rice Council Electronic format courtesy of Karen Mintzias
