A few weeks back I picked out a few boxes of “Tasty” brand creamy salsa verde chicken dinner from a grocery store. It looked good and didn’t seem to be much work to put together. I like to keep these types of “quick” meals on hand for a busy weeknight dinner.
I made two batches. For the first one I followed the recipe exactly. It was good but not as good as I knew it could be. On the second batch I tweaked it and made it into a one-pot meal instead of cooking the rice separately. I also added onions, garlic, and salt.
I also used pork instead of chicken breast in part because I knew the pork would be more tender and juicy. I added some mayo, milk, and a little salt to the verde sauce as well. Making these few changes brightened the sauce a lot.
This dish reminded me of an arroz con pollo dish that you get in a Mexican restaurant. I hope you try this out and let me know what you think.
Serve this dish with a side salad and you’ve got yourself a wonderful dinner under 45 minutes.
- 1/4 cup oil
- 1 lbs. pork boneless loin country style ribs, cut into 1/2-inch thick slices
- 4 tsp. finely chopped garlic
- 1 (10 oz.) box Tasty creamy salsa Verde chicken dinner kit
- 1 cup mixed bell peppers, cut into 1/4-inch julienne
- 1 cup yellow onion, cut into 1/4-inch julienne
- 1/4 tsp. salt
- 1 tbsp. mayo
- 1 tbsp. milk
- 1/8 tsp. salt
- 2 tbsp. chopped cilantro
Prep meat and the veggies, then set aside until needed. Heat oil in a non-stick cooking pot over medium heat. Once the oil is hot, add the pork. Cook for 2 minutes without stirring. Then flip the pork pieces and cook for another 2 minutes.
Add garlic, cook for 1 minute. Add seasoning packet and 1/4 tsp. salt, stir well. Turn down the heat and cook for one minute.
Add peppers, onions, and the rice (from the dinner kit). Stir well, then add 2 cups of water. Stir everything well again, make sure to scrape the bottom to left all the spices.
Bring it to gentle boil. Stir, then cover and cook for 25-30 minutes, or until rice is cooked through.
Turn off the heat, then set aside for 5 minutes. Sprinkle over the chopped cilantro.
In a small bowl squeeze out the Verde sauce. Add milk, mayo, and 1/8 tsp. salt to the Verde mixture. Mix well, then drizzle half of the sauce over the finished rice. Serve rest of the sauce on the side.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!