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Ingredients
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1 tablespoon vegetable oil
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1 pound venison stew meat
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1 (6.8 ounce) package beef-flavored rice mix
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2 tablespoons butter
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2 1/2 cups water
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1 green bell pepper, seeded and sliced into strips
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1 red bell pepper, seeded and sliced into strips
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1 small onion, chopped
Directions
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Heat oil in a large skillet over medium-high heat. Cook venison in hot oil, stirring occasionally, until nicely browned on the outside and almost cooked through. Transfer venison to a plate, drain grease, and wipe the skillet clean with a paper towel.
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Combine rice mix and butter in the same large skillet. Sauté over medium heat, stirring frequently, until vermicelli is golden brown. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15 to 20 minutes.
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While rice is simmering, add venison, bell peppers, and onion. Continue to simmer until rice is done and peppers are tender.
Editor's Note
Rice directions are based on Rice-A-Roni Beef Flavored Rice Mix.
Nutrition Facts (per serving)
331 | Calories |
7g | Fat |
39g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 331 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 8% |
Cholesterol 86mg | 29% |
Sodium 497mg | 22% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 29g | 57% |
Vitamin C 63mg | 70% |
Calcium 27mg | 2% |
Iron 5mg | 26% |
Potassium 317mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.