Venison Burrito Rice Bowls - A Quick Dinner Idea
Venison Burrito Rice Bowls feature seasoned ground venison spooned over rice, topped with everyone’s favorite toppings for a quick, easy dinner.
Servings: 4 servings
Ingredients
For the Cilantro Lime Rice
- 1 cup long grain white rice
- 2 cups water
- ¼ teaspoon kosher salt
- ¼ cup finely chopped fresh cilantro
- ½ fresh lime
For the Venison
- 1 tablespoon olive oil
- 1 pound lean ground venison
- 1 red or green bell pepper, diced
- 1 cup frozen corn
- 1 packet (about 3 tablespoons) taco seasoning about 3 tablespoons
- ¼ cup water
- ¼ cup mild or hot salsa
For Serving
- Your choice of toppings, such as guacamole, sour cream, sliced jalapeños, cherry tomatoes, shredded cheese, sliced green onions, or additional salsa
Instructions
- Cook the rice. Add the rice, water, and salt to a small (1.5 quart) saucepan and bring to a boil over medium-high heat. Stir well, then reduce the heat to low and cover. Cook for about 10 minutes, or until the water has been absorbed and the rice is tender. Remove from the heat and let stand, still covered, for 5 minutes. Resist the temptation to keep lifting the lid. The trapped steam is doing useful work.
- Brown the venison. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground venison and cook for 3 to 4 minutes, breaking it into small pieces with a wooden spoon or spatula. Let the meat sit against the hot skillet for stretches of 30 to 45 seconds before stirring so it has a chance to brown rather than simply steam
- Add the vegetables and seasoning. Add the diced bell pepper and frozen corn and cook for about 2 minutes, stirring occasionally. Sprinkle the taco seasoning over the meat and vegetables, then add the water and salsa. Stir well, scraping the bottom of the skillet to loosen any browned bits.
- Simmer until saucy. Reduce the heat to medium and simmer, uncovered, for 5 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is moist and glossy rather than watery. The bell pepper should be tender but retain a little bite. Taste and adjust the seasoning if needed.
- Finish the rice. Uncover the rice and gently fluff with a fork. Add the cilantro and squeeze the juice from half a lime over the top. Gently fold everything together so the grains stay light and separate rather than compacting.
- Build the bowls. Divide the cilantro-lime rice among four bowls and spoon the hot venison mixture over the top. Then comes the fun part: pile on whatever toppings you like. I like something creamy, something crisp, and something with a little heat, so guacamole or sour cream, cherry tomatoes, and sliced jalapeños make a particularly good combination. Serve immediately.
