Preheat oven to 350°F. Cook chorizo and onion in medium skillet on medium-high heat 2 minutes or until onion is tender, stirring occasionally. Stir in Rice Mix and water. Bring to boil. Reduce heat and simmer 10 minutes or until most of the water is absorbed. Stir in cheese.
Bring crusts to room temperature according to package directions. Roll crusts on lightly floured surface into 12-inch circles. Using a 4-inch round cutter, cut 6 rounds from each crust. Re-roll remaining dough scraps and repeat for a total of 26 circles.
Spoon about 1 heaping tablespoon of rice filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each empanada with fork to vent.
Bake 25 minutes or until light golden brown. Serve warm or at room temperature. Serve with your favorite toppings, such as salsa or ranch dressing.
Zatarain’s Tip: To add more filling in each empanada, roll each dough circle slightly thinner and add additional filling, being sure to completely enclose with dough when folded.