Couple handfuls of sliced frozen bell peppers
1 onion, sliced
1/2-1 quart of canned meat*
2 TB homemade taco seasoning
2 cups dry rice + 1 quart water
Sour cream, shredded cheese and homemade salsa for garnish
Cook the rice in water (I cook enough rice for the whole week, and then just use it up gradually in stir fry, fried rice, etc.). Fry the onions and peppers together with a little bit of fat from the canned meat. Add the meat, then when everything is hot crack an egg into to it. When the egg is cooked, add cooked rice. Serve with shredded cheese, sour cream and homemade salsa.
*In a quart of chunk meat, every square inch of the jar is packed with meat. When I can chicken meat though, I usually do bone-in drumsticks, thighs and backs, with a lot of water that turns into gelatin-rich broth. For this recipe I would use a whole quart's worth of chicken, but only 1/3 quart of venison chunk meat.