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, pepper and paprika. 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.
Serve pork on top of rice, drizzled with sauce.
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, pepper and paprika. 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.
Serve pork on top of rice, drizzled with sauce.