The social network that celebrates Latin food

Cheesy Rice n Beans Empanadas

Ingredients:

1 package annatto flavored Goya discs (10)
1 cup of your favorite leftover rice recipe
1 cup refried pinto or black beans
2 cups Monterey jack cheese, shredded
½ cup tomato based salsa
1 small sweet red pepper, cut into thin strips
Handful of chopped cilantro (a ¼ cup)
2 cups canola oil

Directions:

1. Defrost the Goya empanada disc. On a lightly floured flat surface, roll out the disc slightly, fill with about ¼ cup of filling, add 2 sweet pepper strips and a couple cilantro leaves. Fold over and seal with a fork, repeat until all empanadas are filled.

2. In a heavy skillet, heat 2 cups of oil to slightly above medium heat. After about 5 minutes, oil should be hot enough, test by dropping a small piece of dough into oil. If it sizzles right away, it's ready. Carefully (using metal tongs) drop in 2 empanadas to the hot oil. Using a stainless steel spoon, bathe the tops of the empanadas with hot oil. Turn over after about 1½ minutes and cook for another minute. Drain onto paper towels or onto a sheet pan topped with a metal cooling rack. Keep warm in 250ºF oven. Serve with your favorite salsa or sauce. Below, the empanadas are served with chunky avocado-mango salsa.