Chicken Empanadas with Cheesy Saffron Rice

Ermergerd, guys.  I am so sorry.  I have SEVEN recipes that I have been totally slacking on posting.  I feel like I've been busy but I'm not sure if that's an excuse or not.  

This recipe was super awesome and super easy and made delish leftovers!

Chicken Empanadas with Cheesy Saffron Rice - so good.  AND they're baked, not fried.  I'm not really even sure if these count as empanadas but that's what the recipe says so we'll go with it.

For the Empanadas:
• 1/2 cup canned sweet corn
• 2 jalapeno peppers, seeded and diced
• 1/2 cup black beans, rinsed
• 1/2 cup salsa (any variety)
• 1 tsp cumin
• 1 lime, juiced
• 1/4 cup cilantro
• 2 pkg (14.1oz) refrigerated pie pastry
• 1 large chicken breast, cooked and diced
• 1/2 cup Monterey Jack cheese, shredded
For the Rice:
• 10oz pkg Saffron yellow rice (Vigo brand was recommended, I just made my own jasmine rice in the rice maker and put some saffron in there as it cooked)- about 5 cups prepared
• 4 oz cream cheese
• 1 cup Monterey Jack cheese, shredded
• 1/2 tsp cumin
• 1/2 tsp kosher salt
• 1/4 tsp onion powder
• 1/4 tsp paprika

1. In large bowl mix corn, jalapeños  black beans, salsa, cumin, lime juice and cilantro. Set aside.
   
2. Unroll pie pastry on floured counter top. Using a 4inch round cookie cutter, cut circles out of pastry. Re-roll the scraps and repeat, using both sheets of pie pastry. 
3. In the center of each circle, add corn and bean mixture, about a tablespoon of diced chicken and a teaspoon of cheese. Pinch edges together and fold them over to secure. Repeat for remaining circles.
   
4. Lay each empanada on a parchment paper lined baking sheet and bake in a 450 degree oven for about 12 minutes, until browned. Serve with remaining corn and black bean salsa.
   
5. Meanwhile, for the rice, prepare yellow rice according to package directions.
   
6. Combine hot cooked rice with cream cheese, Jack cheese, cumin, salt and onion powder. Pour into an 8inch square baking dish. Sprinkle with paprika. Bake, uncovered, in a 350 degree oven for about 25 minutes.
   

I put WAAYYY too much filling in these puppies and thats why they're bursting at the seams, they still tasted great.  And like I said, super awesome as leftovers!

One recipe down... six more to go :)