Ingredients:
- 1 pound ground venison
- 1 can (14.5 ounce) whole tomatoes, undrained, broken up
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped onion
- 1/2 cup raw long grain converted rice
- 1 teaspoon salt
- 1/2 teaspoon leaf basil
- dash pepper
- 4 slices American cheese, cut into triangles
Preparation:
Brown ground venison; drain and transfer to slow cooker. Add tomatoes, green pepper, onion, rice, salt, basil, and pepper. Stir thoroughly to mix all ingredients. Place 4 cheese triangles on top. Cover and cook on LOW for 6 to 8 hours. Before serving, top with remaining 4 cheese triangles. 4 servings
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