Black Bean Empanadas and Spanish Rice

By JoshandMegs -

                                                                    photo cred: h2save.com

One day I'd like to try empanadas from an expert. I have no idea if this is what they are "supposed" to taste like, but every one of us enjoyed them and gobbled them up quickly. The rice flavor was good as well, and would have been even better had it not turned out so crispy due to a very old stove.




Black Bean Empanadas & Spanish Rice

 Empanada dough
3 c flour
1/4 tsp salt
6 oz butter, chilled and cut into 12 pieces
1 egg
4-5 tbs water, add more if too dry, but a tiny bit at a time

Mix the flour and salt in a food processor. Add the butter, egg, and water until clumpy dough forms.

Form a ball, flatten slightly, and chill in the fridge for 30 minutes.

Roll it out flat, cut out circles, and fill with recipe below.

Black bean filling (approx measurements):
1/2 c fresh/frozen sweet corn
1 jalapeno, seeded and diced
3/4 c black beans, rinsed
1/2 c salsa
1 tsp cumin, s&p to taste
1/2 lime, juiced
1/4 c chopped cilantro
1/2 c cheese (I used colby jack)
Optional: egg white and 1 packet Sazon Goya seasoning (to brush on top of empanadas before baking)

Throw everything but the cheese into a bowl, mix, and place on your dough circles, top with cheese, fold, and press with fork. Brush on egg white with optional Sazon.

Bake at 450 for 12 minutes.

Spanish Rice:
1 15oz can stewed tomatoes
1 1/2 c stock
1 1/4 c brown rice
1 tbsp butter
2 tsp chili powder
3/4 tsp garlic salt (or garlic powder and some salt)
1 tsp cumin

I mistakenly made this on our stove, so it turned out crunchy. Next time I would toss it into our rice maker.

Throw everything in a pot/rice maker, and cook.

Bon Appetite!

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