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Mexican Venison and Rice Supper..aetn

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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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