Mexican Venison and Rice Supper..aetn
By retired
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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
Details
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.
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