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Avocado Ranch Pork Chops and Rice

It only takes 5 minutes to prep this recipe for Avocado Ranch Pork Chops and Rice, which makes it perfect for a busy weeknight. We show you how to cook the rice and the pork chops at the same time, so that you can have a home-cooked dinner on the table in 30 minutes! Two pantry favorites, condensed cream soup and ranch dressing mix, blend with chili powder and Southwest seasoned vegetables for a Tex-Mex spin on the usual pork chops and rice. Serve with fresh avocado and cilantro on top to make it look as good as it tastes!

Directions

Recipe Ingredients

  • 3 cups water
  • 2 cups frozen seasoned Southwest vegetable blend (corn, peppers, onions)
  • 1 envelope (1 ounce) ranch dressing mix (amount divided in recipe steps below)
  • 1 1/2 cups uncooked long grain white rice
  • 6 boneless pork chop, 3/4-inch thick (about 2 pounds)
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 can (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 3/4 cup milk
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, pitted, peeled and diced (about 1 cup)
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