Mexican Style Venison Rice

Mexican Style Venison Rice


46 people made this

About this recipe: 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.


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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