Mexican Venison and Rice Supper..aetn

By retired

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

Preparation

Step 1

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.