Fiesta Pheasant and Rice

What you need
2 pheasants - boned and cut into small pieces
3 tablespoons olive oil
2 cups uncooked white rice
2 cans (14.5-ounce) jalapeno tomatoes and liquid
8 ounces sliced fresh mushrooms
1 green bell pepper - chopped
1 teaspoon dry oregano
1 teaspoon ground black pepper
4 cups water
1 teaspoon salt
1 medium onion - sliced

What you do
In a large, non-stick fry pan, add olive oil, onions and pheasant pieces and cook on medium heat. Brown pheasant for about five minutes.
Add tomatoes and the juice, plus mushrooms, bell pepper, oregano, black pepper and salt. Bring to a low boil, then reduce heat and simmer for approximately 10 minutes.
Add 4 cups water and rice and bring to a boil. Lower heat and simmer covered for 20 minutes or until rice is tender.
Feeds four hungry people.