Arkansas Outdoors
Mexican Venison and Rice Supper
Mexican Venison and Rice Supper
- 1 lb. ground venison
- 1 med. Onion, chopped
- 1 can diced tomatoes and green chilies
- 1 cup tomato juice
- cup water
- 1 tsp. chili seasoning
- tsp. oregano
- tsp. black pepper
- 1 10oz. pkg. frozen corn
- 1 cup uncooked instant rice
- Grated Mexican cheese
- Sliced Avocado
Cook venison and onion in deep skillet until meat is brown. Add garlic and cook about 2 minutes. Add diced tomatoes, 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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