Lunch

Chicken and Rice Empanada is for Lunch.

Chicken and Rice Empanada takes 10 minutes to prepare.

Chicken and Rice Empanada takes 60 minutes to cook.

Chicken and Rice Empanada makes 1 servings.

The ingredients for Chicken and Rice Empanada are:

Recipe makes 12 Empanada's
2 Thin Sliced chicken breasts
12 Goya Frozen Empanda Wrappers (they come in packs of 20)
3/4 cup Basmati Rice
2 Tomatillos
1 cherry pepper
Sriacha HOT Chill Sauce
Adobo Seasoning

Here is how you make Chicken and Rice Empanada:

Boil Rice until cooked and season with Adobo SeasoningWhile the rice is boiling begin boiling the tomatillos and the cherry pepperdefrost the empanada wrapperspan fry the chicken breastsstrain out and mash the tomatillos when they have boiledcut the chicken breasts into roughly 1 inch cubesmix the chicken breast, tomatillo mush and the rice into a frying pan and cook together seasoning with adobo and sriacha.place about 1 tbsp into the center of each empanada wrapper and fold over, seal empanda into a half circle and fold edge over it selfspray with cooking spray and bake at 350 degrees for 20-30 minutes remove and enjoyNumber of Servings: 1Recipe submitted by SparkPeople user HSMITH109928.

The nutritional information for Chicken and Rice Empanada is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 251.8

• Total Fat: 4.0 g
• Cholesterol: 32.9 mg
• Sodium: 433.2 mg
• Total Carbs: 35.2 g
• Dietary Fiber: 1.7 g
• Protein: 19.0 g

Chicken and Rice Empanada is Spanish cuisine.