Combine rice, chicken, cheese, onions, and olives. Spoon half of rice mixture on half of each pie crust. Fold crust over filling. Seal and crimp edges. Bake at 400 degrees 20 to 22 minutes or until golden brown. Cut each empanada in half. Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4|
|Calories from Fat: 333 (56%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 29.8mg||9 %|
|Sodium 679.3mg||23 %|
|Potassium 113.7mg||3 %|
|Total Carbohydrate 54.8g||16 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 52.5g|
|Protein 10.3g||15 %|
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Calories per serving: 592
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