Mexican Venison and Rice Supper..aetn

Mexican Venison and Rice Supper..aetn
Mexican Venison and Rice Supper..aetn

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. ground venison

  • 1

    medium onion, chopped

  • 1

    can Rotel

  • 1

    cup tomato juice

  • 3/4

    cup water

  • 1

    tsp. Chugwater Chili seasoning

  • 1/2

    tsp. oregano

  • 1/2

    tsp. black pepper

  • 1

    10 oz. package frozen corn

  • 1 3/4

    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.

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