A few months ago I discovered a great resource for making quick meals – McCormick Seasoning packets. With my first experience with McCormick Seasonings having gone so well, I was eager to give them another try.

This time around I picked up a packet of McCormick’s Salsa Chicken & Rice One Dish Casserole Seasoning Mix. While each seasoning packet comes with a recipe, I modified it slightly for my family.  If you are a Mom on the go like me, I think you’ll like McCormick Seasoning packets. When you are pressed for time, they really make it easy to get your act dinner together.

INGREDIENTS:

1 packet of McCormick Salsa Chicken Seasoning Mix
1 ½ cups uncooked white rice
1 can of  diced tomatoes
1 can of corn, drained
3-4 chicken breast halves
2 ½ cups water
1 can of seasoned black beans, drained
1 medium onion, chopped
1 cup shredded Mexican cheddar cheese

DIRECTIONS:

In a 9×13 inch pan, combine uncooked rice, diced tomatoes, corn, black beans and chopped onion. Mix thoroughly. In a large bowl combine 2 1/2 cups warm water with seasoning  mix.  Stir until blended. Place chicken breasts (I recommend pounding them if they are thick) on top of rice mixture in 9 x 13 pan. Pour seasoning mixture over dish, placing some of the thicker seasonings on top of the chicken breasts. Cover with foil. Bake in the oven at 350 degrees for 1 hour – 1:20. McCormick’s recipe advised 45 or until chicken was done, my chicken took about 1:20, but two of my chicken breasts were thick. Once the chicken is cooked through, remove tinfoil and sprinkle the Mexican cheddar cheese across the dish. Return to the oven for 5-7 minutes or until melted.  Serve with refried beans and chips and salsa!

This recipe is part of Mouthwatering Monday. For more tasty recipes, click on the badge below!