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Saute till brown: 
- 1 chopped onion
- 1 chopped green pepper
- 3 cloves garlic
- 1 chopped Jalapeno pepper
- 1 pound Antelope sausage
Add:
- Fresh parsley, chopped
- Fresh cilantro, chopped
- 1 16 oz can Mexican style stewed tomatoes
- 1 16 oz can tomato sauce
Simmer for 30 minutes.
Add: 1 box frozen corn kernels
Cook: 1 cup white rice in 2 cups water for 30 minutes
Add: 3 oz can chopped black olives
Serve with grated cheese and warm tortillas.
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