Yeah, now we’re talking. Hot, steamy, ooey, gooey, cheesy ground beef with flaky rice as the comfort starch centerpiece… wait… make that rice and puff pastry as the blended comfort centerpiece all rolled up as a delicious rice empanada. Those two were meant to be.
If you shy away from empanadas because they sound complicated are deep fried, stick around. This recipe is neither one of those things. I created this stunningly delicious beef and rice empanada recipe for Riceland Foods and they posted it on their blog (sponsored post) this past week. I also introduced the recipe by sharing my first encounter with an empanada. Where was yours? Remember the old gourmet grocery store in Rogers called The Market? Yep, that’s where Mr. Empanada and I first met.
Seriously, you know you want a bit of this. Make a zillion of them and freeze them for later… after you thaw out from that #whole30 plan you’re on.
Oh, yes. This is a dish that is worth hibernating for.
Enjoy the warmth.
Eat well, my friends. Eat well.
Lyndi
Girl, you are cookin’ far better than we are commenting! What! Haha!
I am so trying something like this soon! Might switch from meat to foul, though. 😉
haha! It’s al good! I actually almost made this with chicken! For a quick and easy, use pre-cooked shredded chicken (aka leftovers).
Oh, how funny! I often use leftovers for that pre-cooked, shredded chicken stuff. 😀
Great minds think alike!