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.

Ingredients

• 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

Instructions

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.

Serves 4

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!