Vegetarian Empanadas Recipe from Argentina with Pinto Beans and Brown Rice

Ingredients

• 1 can (15 oz or 425 g) of Mexican-style pinto beans
• 3 cups of cooked brown rice
• 1 cup (4 oz or 113 g) of grated cheddar cheese
• 1/2 cup of salsa
• 2 tbsp of raisins
• 1/2 tsp of ground cinnamon
• 1/2 tsp of ground cumin
• 3 cans of refrigerated crescent roll dough
• 3 cups of hot cooked rice
• 1 tsp of oregano
• 1 tsp of prepared horseradish
• 1/4 tsp of ground black pepper
• 1 lb (454 g) of peeled and deveined shrimp
• grated parmesan cheese (optional)
• 1/2 tsp of salt
• 1/8 tsp of ground white pepper
• 1/4 tsp of ground nutmeg
• 1 cup of shredded swiss cheese, divided
• 1/4 cup of dry white wine
• 1/4 tsp of ground white pepper