Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 188.47 Kcal (789 kJ) | ||
| Calories from fat | 92.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.32g | 16% | |
|---|---|---|---|
| Cholesterol | 35.33mg | 12% | |
| Sodium | 201.75mg | 8% | |
| Potassium | 142.4mg | 3% | |
| Total Carbs | 6.31g | 2% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 18.44g | 37% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.5mg | 14% | |
| Calcium | 37.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.56 Kcal (300 kJ) | ||
| Calories from fat | 35.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 16% | |
|---|---|---|---|
| Cholesterol | 13.41mg | 12% | |
| Sodium | 76.6mg | 8% | |
| Potassium | 54.06mg | 3% | |
| Total Carbs | 2.4g | 2% | |
| Sugars | 0.88g | 9% | |
| Dietary Fiber | 0.54g | 6% | |
| Protein | 7g | 37% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.9mg | 14% | |
| Calcium | 14.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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