1 lb. boneless rabbit
2 c. chopped seasonings (I use the frozen)
2 cans diced Rotel
2 tbsp. cooking oil
1 lemon
1 lg. can sliced mushrooms
1 qt. water

Brown seasonings in oil. Add rabbit and continue browning. Add Rotel and water. Bring to a boil and then simmer. Add mushrooms. Peel rind of lemon in small pieces and add to sauce. Squeeze lemon juice in sauce. Simmer until rabbit is tender. Add small amounts of water if necessary. Serve over hot cooked rice. Serves 6.