Rating: 4.5 stars 4.3
57 Ratings
  • 5 star values: 28
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

Ground venison, kidney beans, tomatoes, and corn combine with boxed Spanish Rice mix for a quick one-dish meal with a mild Mexican flavor. It is perfect for kids and folks who are picky about deer meat!

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium-high heat. Add venison and cook until no longer pink, stirring to break up. Stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes.

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  • Meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. Stir in Spanish rice mix, and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn, and continue cooking until the rice is tender, about 5 minutes.

Nutrition Facts

332 calories; protein 23.3g; carbohydrates 38.1g; fat 11.1g; cholesterol 77.5mg; sodium 779.6mg. Full Nutrition
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