Mexican Venison and Rice Supper..aetn

Mexican Venison and Rice Supper..aetn

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb. ground venison

  • 1

    medium onion, chopped

  • 1

    can Rotel

  • 1

    cup tomato juice

  • ¾

    cup water

  • 1

    tsp. Chugwater Chili seasoning

  • ½

    tsp. oregano

  • ½

    tsp. black pepper

  • 1

    10 oz. package frozen corn

  • cups uncooked instant rice

  • Grated Mexican cheese

  • Slice Avocado

Directions

Cook venison & onion in deep skillet until meat is brown. Add Rotel, tomato juice, water, chili seasoning, oregano, black pepper, and corn. Stir well and bring to bubbling boil. Cook about 5 minutes and remove from heat. Stir in rice, cover and let stand about 5 minutes. Fluff with fork. After placing on serving plate, sprinkle with Mexican cheese and sliced avocado.


Nutrition

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