In a 3-qt saucepan, heat water, frozen vegetables and 1/2 package (1/2 oz.) ranch dry mix over medium-high heat. Bring to a boil. Stir in the rice and reduce heat to low. Cover and cook for 20 minutes or until the rice is tender.
Meanwhile, in a 12-inch skillet, heat oil over med-high heat until oil is hot.
Season pork with salt and pepper and sprinkle with chili powder.
Add pork to hot skillet and cook until both sides well browned (about 3 minutes per side.)
Once pork browned, stir in soup, milk and remaining ranch dressing. Heat to a boil. Then, cover and reduce heat to low.
Cook for about 5 minutes or until pork is cooked through.
Chop cilantro (if using) and avocado.
Once rice is cooked through and tender, stir in cilantro if using.
Serve pork on top of rice, drizzled with sauce and sprinkled with chopped avocado.
Ingredients
Directions
In a 3-qt saucepan, heat water, frozen vegetables and 1/2 package (1/2 oz.) ranch dry mix over medium-high heat. Bring to a boil. Stir in the rice and reduce heat to low. Cover and cook for 20 minutes or until the rice is tender.
Meanwhile, in a 12-inch skillet, heat oil over med-high heat until oil is hot.
Season pork with salt and pepper and sprinkle with chili powder.
Add pork to hot skillet and cook until both sides well browned (about 3 minutes per side.)
Once pork browned, stir in soup, milk and remaining ranch dressing. Heat to a boil. Then, cover and reduce heat to low.
Cook for about 5 minutes or until pork is cooked through.
Chop cilantro (if using) and avocado.
Once rice is cooked through and tender, stir in cilantro if using.
Serve pork on top of rice, drizzled with sauce and sprinkled with chopped avocado.