Ingredients
One 6 oz. package Farmhouse® Mexican Rice
1/2 lb. lean ground beef
1/2 cup chopped tomato
1/2 cup chopped scallions
1-3/4 cup water
1/2 cup sliced black olives
1/2 cup frozen corn, thawed
One 4 oz. can diced green chilies, drained
1/4 cup minced cilantro or parsley
2 refrigerated fold out pie crusts
1 cup shredded sharp cheddar cheese
1 egg beaten with 2 Tablespoons water
Bottled salsa (optional)
Sour cream (optional)
Preparation
Preheat oven to 350° F. In large skillet, brown ground beef; drain off fat. Add tomatoes and scallions and sauté briefly. Add water, bring to a boil. Stir in rice and contents of seasoning packet. Reduce heat, cover and simmer 20 minutes. Stir in olives, corn, chilies and cilantro or parsley. Unfold pie crusts on baking sheet. Place half of rice mixture on half of each pie crust. Top each with 1/2 cup cheese. Fold over and crimp or seal edges well. Prick top with fork and brush with egg wash. Bake at 350° F for 30-40 minutes or until golden brown. Cut each empanada in half and serve with salsa and sour cream.
