@stealth_health_life: CHILI CHEESE RICE BOWLS BIG BATCH Bowls 🍚 Episode 1 Per Bowl (Makes 10): 655 Calories 52g Protein 73g Carbs 15g Fat - Rice: 720g (4 cups) long grain rice 900g (32oz) beef bone broth 10g (2 packets) Sazón Peppers & Onions: 45g (3 Tbsp) olive oil 3 red bell peppers, diced 3 green bell peppers, diced 2 yellow onions, diced Beef & Seasonings: 1350g (48oz) 96% ground beef 140g (1 can) tomato paste 2 Tbsp chipotle chili powder 1 Tbsp black pepper 1 Tbsp cumin 1 Tbsp coarse salt Chili Add-Ins: 425g (1 can) black beans, drained 450g (16oz) beef bone broth 1 Tbsp cornstarch + 1 Tbsp cold water High-Protein Nacho Cheese Sauce 450g (16oz) 2% cottage cheese 240g (1 cup) fat-free milk 30g (1/4 cup) cheddar cheese powder 10 slices reduced-fat American cheese - Instructions 1.) Add rice, beef bone broth and Sazón to a large rice cooker and cook. Alternatively, cook on the stovetop. 2.) Heat olive oil in a large pot. Add peppers and onions and cook until softened and browned. Push to the side, add beef and brown. Mix in tomato paste and seasonings and cook about 5 minutes, until beef is cooked through. 3.) Add black beans, then beef bone broth and cornstarch slurry (corn starch mixed with cold water). Simmer until completely thickened. I usually simmer while I prep the cheese sauce and while the rice finishes cooking. 4.) Blend cottage cheese, milk and cheddar powder until completely liquified. Add American cheese and blend again until smooth and creamy. 5.) Divide rice between 10 bowls. Add a spoonful of cheese sauce, chili, then more cheese sauce over the top. Garnish with chives or green onions, and enjoy! These store frozen and reheat VERY well. My favorite method is to place in the microwave straight from frozen for 5-6 minutes, covered, then letting it sit for another 5-6 minutes covered to finish. This allows the food to gently finish coming up to heat and creates the best texture. #stealthhealth #bigbatch #mealprep #bigbatchmeals #highproteinrecipes

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Sunday 27 September 2026 22:43:11 GMT