1. Sauté the Veggies: Heat 1 tablespoon olive oil in a large, deep skillet over medium heat (use a cast-iron skillet for camping). Add diced onion and green bell pepper, sautéing for 3-4 minutes until the onions are translucent.
2. Cook the Venison: Add 1 pound ground venison to the skillet. Cook until browned but slightly pink, about 5-7 minutes, breaking it up with a spatula as it cooks. Drain excess fat if needed (venison is lean, so this step is often skippable).
3. Season the Mixture: Sprinkle taco seasoning over the venison and veggies, stirring well to coat evenly.
4. Add Rice and Liquids: Stir in 1 cup uncooked white rice, 1.5 cups water (or beef broth), and 1 can Rotel (undrained). Start with 1.5 cups water and add up to ½ cup more later if the rice needs it. Bring the mixture to a boil.
5. Simmer: Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally to prevent the rice from sticking. Cook until the liquid is absorbed and the rice is tender.
6. Melt the Cheese: Sprinkle ½ cup shredded Colby Jack cheese and ¼ cup chopped cilantro over the skillet. Stir until the cheese melts, about 2 minutes. Top with the remaining ½ cup cheese, cover, and let it melt for 1-2 minutes.
7. Garnish and Serve: Remove from heat, sprinkle with the remaining ¼ cup cilantro, and add optional toppings like sour cream, avocado slices, or jalapeños. Serve hot!

Camp Cooking Tip: If cooking over a camp stove, monitor heat closely to avoid burning. Use a lightweight, deep skillet to save space in your gear.