RyanTahiti Member

2020 UPDATE - We're STILL making a big double batch of this every couple of weeks. Note: add ~3/4 c water to the rice & broth (check your rice package for exact portions) I still need to try it stuffed in peppers like many of you have recommended. Hope everyone's doing well. Keep it up!

I never though of making a soup with the leftovers - thanks for the idea.

Oh man, I just realized I messed up at the top of the recipe. Should be TWO cups water for one cup of rice. Or two cups broth, or 1 broth 1 water (which is what I meant). Sorry for the confusion! I think the extra can of diced tomatoes like Jack uses makes it better - or use another 1/2 jar of salsa, which I did last time…

Back for more - that's what I'm talking about! I'm glad it worked out better with the modifications this time, and especially happy you're finding it as filling as I do. Thank you for contributing your feedback.

I'm pretty sure 1tsp boullion = 1 cube boullion, and when either is added to a cup of water it makes a cup of broth. This recipe is essentially using half broth and half water to boil your rice so you get added flavor but not all the sodium of using all broth.

Great feedback - thanks @SueSueDio ! One cup does go farther than you'd think. I find frozen corn is too chewy, and I think you'll like the crunch you get from canned corn. Good call following the directions on your rice package - I didn't know they vary so much. The bullion makes it like you're cooking the rice in broth…

That's what I'm talking about - thanks for trying it and sharing! Canned corn adds a nice crunchy aspect to the dish, where peas make it more mushy. I bet the super-lean beef contributed more the the dryness. More salsa or even a can of diced tomatoes would probably help it out. For me, meals need a certain amount of fat…

Thanks for the feedback :)

Let us know what you think! I just reheated some for lunch :) Tried diced avocado on it last week, and it was great. Melted cheddar is still my favorite topping.

I just made yet another batch, and this time I calculated the cost ... and was quite surprised: $14.06 Yeah. That's it. For the entire supersized recipe. And it makes 16 servings. We're talking $0.88 per serving here. So not only is it delicious, filling, and nutritious ... it's also CHEAP!

That makes my day to know you guys liked it so much!! Thanks for posting :blush: :blush:

How'd it turn out??

The recipe makes right about 16 cups, not 8 cups. Thanks for catching that! 91/9 beef helps the calorie count. It's relatively inexpensive at Costco, comes in a bag of 5 1-lb packages in the freezer section. That should get you down around the 223 mark :)

I'm still making weekly batches of this stuff, and still loving it :)

Thanks - give it a try! I've probably eaten it for 100 meals so far. Still not sick of it.

Wonderful - thanks for your feedback and for trying it out! I really like your potato & cilantro ideas.

The MFP BMR calculator is pretty spot-on: http://www.myfitnesspal.com/tools/bmr-calculator It calculates my BMR at 1559 cal/day. But when I go into Goals and choose "Maintain my Current Weight," it sets my net calorie goal to 1950. At 1950 net, I know I'll gain almost a pound a week. I think their calculations after that…

Fantastic, I'm so glad you made it and enjoyed it! :smiley:

When you enter your stats (height, weight, etc) in Goals and select "Maintain my current weight" or "Lose 1 pound per week" (for example), MFP calculates your calorie goals based on that. For me, the calculation is way off, and I know it because of all my meticulous logging and the geeked-out amount of data I kept & sorted…

Great suggestions! I've used chipotle peppers in adobo sauce, which add a nice flavor. And I've added my own chipotles (red jalapenos I grew and smoked) - they do add another layer of depth to the flavor of the dish. But I can't make it too spicy, because my 3-year-old can't handle too much, and this is her favorite food.…

Helen, I wish I had some water nearby to row in - sounds like you've got a great cardio spot!

ADDENDUM (forgot to include this one) 14. 98% obedience is 99% harder than 100% obedience.

mevoy, Sustainability essentially means choosing the diet (and exercise, if applicable) that you'll stick with the longest - as opposed to an extreme regimen that will only last a week. There are unlimited options out there, and they all work differently for different folks. If you can find one that doesn't burn you out…

@sheer: I know, I know ... I've struggled to figure out what to call it. Tex-Mex skillet? Just rice & beef? Dry chili with rice? Jumbalaya-ish?

The same standard size as the corn & diced tomatoes - 15 or 16 oz I think?

hproctor02, you mentioned no exercise "has ever been pushed for weight loss." I exercise 6 days/week and appreciate the other benefits, but as BWBTrish said, sustained weight loss is mostly done in the kitchen. This is a great little video describing the science and studies behind why that's true:…

Stay strong, elarian! Incidentally, a recent HealthCare Triage video talks about why it's easier to diet at first until your metabolism starts reacting to it. I think that's the "week two" phenomenon for me. See at 2:51: https://youtu.be/fCtn4Ap8kDM?t=2m51s

Thanks Gale. Hope it can help someone out there!

Thanks, sandhop. I've tried it with black beans, and it dries out dish quite a bit. I like the extra protein with the beef, too, and it's still very filling for the amount of calories in a serving.

I think this was the one I used: http://www.myfitnesspal.com/blog/EvgeniZyntx/view/mfp-data-export-tool-the-overview-659927