SANDRA'S MOOSE BURGER SPANISH BROWN RICE

This is one hearty meal ~ 
What I consider comfort food...

Servings: (10 as a side, or 6 as an entree)
Prep: 5 Mins. |
Cook 15 Mins.

Posted by Sandra

INGREDIENTS

2 strips of bacon
1 lb. lean ground burger, (I used venison)
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried cilantro
2 green onions, sliced
1 rib of celery, diced
¼ cup of frozen corn, thawed
1 (15 ounce) can tomato sauce
½ of a (10.5 oz. can) of rotel with tomatoes and chilies, drained
1/2 teaspoon yellow mustard
1 teaspoon worcestershire
1/2 teaspoon sugar
3 cups of cooked brown rice
kosher salt and ground pepper to taste

METHOD

Heat a large nonstick skillet to medium heat, and brown the bacon, until crisp. Reserve drippings in skillet, and then set aside bacon on a paper towel-line plate (crumble when cool).

Add the burger to the hot skillet with drippings, and brown. Add the garlic powder, onion powder, and dried cilantro, and stir to combine. Add the celery, and green onions; cooking for 1 minute more. Add the corn, crumbled bacon, tomato sauce, drained rotel, mustard, worcestershire, and sugar, tossing to combine. Add the cooked brown rice and fold until all the ingredients are evenly distributed. Taste for seasonings, adding kosher salt and ground pepper, if need be. Cook just until the brown rice is heated through, and serve – Enjoy!

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Tip: You might contemplate using the remaining ½ can of rotel in an omelet -- or making it into a dip by mixing the ½ can of rotel with a ½ cup of sour cream! (Or you can just use the whole can of rotel if you'd like the Spanish Rice spicier ;-)