Baked Empanada with Cheesy Saffron Rice

In a large bowl mix corn, jalapenos, black beans, salsa, cumin, lime juice and cilantro. Set aside.

Unroll pie pastry onto a floured countertop. Using a 4-inch round cookie cutter, cut circles out of pastry. Re-roll the scraps and repeat, using both sheets of pie pastry. I ended up with 24 circles.

Preheat oven to 450 F. In the center of each circle, add corn and bean mixture, about a tablespoon of diced chicken and a teaspoon of cheese. Fold over the dough (into a half circle shape), pinch edges together and fold them over to secure. Repeat for remaining circles.

Lay each empanada on a parchment paper lined baking sheet and bake in a 450 F oven for about 12 minutes, until browned. Serve with remaining corn and black bean salsa and a side of rice.

Meanwhile, prepare yellow rice according to package directions.

Combine hot cooked rice (about 5 cups cooked rice) with cream cheese, Monterey jack cheese, cumin, salt and onion powder. Pour into an 8-inch square baking dish. Sprinkle with paprika. Bake, uncovered, in a 350 F oven for about 25 minutes.