Recipe of the Week: Meaty Spanish Rice, by J.C.


small chopped onion

  • 1 lb ground venison (or beef, lamb)
  • 1 1/2 cups uncooked white rice
  • 2 cups chicken broth
  • 2 cups salsa (my pint jars of homemade salsa are great)


  1. Brown meat in skillet on medium heat.
  2. Add onion and uncooked rice. Stirring frequently. When rice begins to brown, stir in chicken broth and salsa.
  3. Bring to a boil then reduce heat, cover and simmer for 20 minutes.

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