Mexican Style Venison Rice

    55 min

    This is a hearty one-pot meal. Minced venison is simmered with Paella rice mix, tomatoes, salsa, kidney beans and sweetcorn. It's the perfect dish to keep you warm throughout the winter.

    51 people made this

    Makes: 6 

    • 30g butter
    • 450g minced venison
    • 2 teaspoons finely chopped garlic
    • 1 onion, chopped
    • 30g butter
    • 2 (105g) packets Paella savoury rice mix
    • 700ml water
    • 1 (400g) tin chopped tomatoes
    • 125g salsa
    • 1 (410g) tin kidney beans, rinsed and drained
    • 2 (340g) tins sweetcorn, drained

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Melt 30g butter in a large frying pan 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.
    2. Meanwhile, melt remaining 30g butter in a saucepan over medium heat. Stir in rice mix and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa and kidney beans; bring to the boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in sweetcorn and continue cooking until the rice is tender, about 5 minutes.

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    Reviews in English (39)


    My husband and I really liked this. I used cumin in my meat while it cooked. I added a heaping tsp of chilli powder and Spanish paprika. I also used black beans.  -  13 Jan 2011  (Review from Allrecipes US | Canada)


    This is great for a base recipe. I used Ro Tel tomatoes with peppers and beef broth in place of plain water. I also added a few generous shakes of chili powder. It ended up being a lot more flavorful than I think it would have otherwise been.  -  16 Dec 2009  (Review from Allrecipes US | Canada)


    I followed the recipe to the tee, excited to have found a new recipe to try with our annual freezer filled with venison, but when my husband took his first bite he kindly replied, "This hardly has any taste. I mean it is okay to eat, but it is really bland. Have you tasted it yet?" I was shocked as all the previous reviews said it was an excellent recipe. I took a taste and completely agreed with him. With all the ingredients in it I was amazed at the lack of taste. I used Zataran Spanish rice mix, which I feared may be too spicy, and deli style salsa not jarred. I don't know if that had anything to do with the final results. I saved the dish by adding a lot of chili powder, a good dusting of Goya seasoning and some cumin. I also mixed in a few slices American cheese till it was melted through. I hate giving a recipe such a low rating, but I cannot rate it high if the flavor is flat and bland.  -  15 Mar 2009  (Review from Allrecipes US | Canada)