Black Bean & Rice Casserole

This recipe is my version of a recipe I used a long time ago from the Venison Cookery book...it's great at home or at camp! Makes  agreat burrito or enchilada filling.

1 pkg. (6 oz.) Spanish Rice Mix or Mexican Rice Mix
2 tsp. olive oil
1 lb boneless venison top round (chopped into 1/2" cubes)
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes with chilies, undrained
1/2 cup sliced green onions
2 tsp. phili powder
1 tsp. paprika
1 tsp. ground cumin
1 tsp. fresh cilantro
1/8 tsp. cayenne pepper (optional)
1/2 cup shredded sharp cheddar cheese OR pepper jack if you want more kick.
Garnish with sour cream and avacodo

Heat over to 375F. Prepare rice as directed on package. In large skillet heat oil until it begins to smoke, medium heat. Add venison and cook for 3-4 minutes, stirring to brown meat. Remove from heat and drain.

Stir in remaining ingredients, minus the cheese, sour cream and avacado. Mix well with spoon and scoop ingredients into a 2 quart casserole. Sprinkle evenly with cheese. Bake, uncovered, for about 25 minutes. Make sure casserole is hot and bubbly around edges. Garnish with sour cream and avacado slices.