Venison & Rice with Queso

• total time: 20 minutes

Ingredients

1 lb venison loin (thinly sliced)

1 cup long grain rice

2 cups water

1 tosp tomato bouillon

1 tosp chicken bouillon

1 tbsp garlic powder

1 tosp onion powder

Salt to taste

Oil for cooking

Taco seasoning (for venison)

Queso

1 Ib white American cheese

1 ½ cups whole milk

2 oz pepper jack cheese

½ small can diced green chiles

Directions

Rice: Toast rice in oil until golden. Add water, bouillons, garlic & onion powder, and salt. Stir, cover, and simmer on low for 20 mins. Fluff and set aside.

Queso: Heat milk, then slowly whisk in white American & pepper jack. Stir until smooth, then add green chiles. Let thicken while cooking venison.

Venison: Season with taco seasoning.

Sear on high heat until done, then resear briefly for a crust.

Plate: Rice → venison → queso on top.

Enjoy every cheesy, savory bite!

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