Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  spanish rice mix
  2          teaspoons  olive oil
  1              pound  boneless venison top round -- * see note
 15             ounces  black beans -- rinsed and drained
 14             ounces  diced tomatoes with chilies -- drained
     1/2           cup  sliced green onions
  2          teaspoons  chili powder
  1           teaspoon  ground cumin
     1/8      teaspoon  cayenne pepper -- optional
     1/2           cup  shredded colby-jack cheese -- optional
                        sour cream for garnish -- optional

Preparation:

*slice and chop venison into 1/4-inch pieces Heat oven to 375 degrees. Prepare rice as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add venison. Cook 3 to 5 minutes, or until meat is no longer pink, stirring occasionally. Remove from heat. Drain. Stir in remaining ingredients, except cheese and sour cream. Mix well. Spoon mixture into 2-quart casserole. Sprinkle everything with cheese. Bake, uncovered, 25-30 minutes, or until casserole is hot and bubbly around edges. Garnish with sour cream. Tip: Casserole also can be used as filling for flour tortillas.

Nutritional Information:

1809 Calories (kcal); 17g Total Fat; (8% calories from fat); 99g Protein; 326g Carbohydrate; 0mg Cholesterol; 1073mg Sodium