Reviewed: May 17, 2012

Yummy! The only thing I did different was add a can of diced tomatoes and green pepper. Oh, and I used way more cheese (pepper jack, mozzarella, and cheddar). Fiancee LOVED it!! I also browned the rice in olive oil instead of butter.

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Reviewer:

Reina3339

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Varnville, South Carolina, USA

Reviewed: Mar. 11, 2012

Delicious! Added extra cheese too. Easy, quick and great for a weeknight meal.

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Reviewer:

CookingMD

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Reviewed: Nov. 5, 2011

We liked this! I chopped my carrots instead of shredding because I wasn't sure the kids would eat shredded. I added pepper and 1/2 cup chopped onion to the ground beef. This was kind of like a rice a roni dinner, but better.

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Reviewer:

jennifer_a00

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Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: Sep. 28, 2011

I liked this for something quick and filling on a weekday. With that being said I did lighten up the saturated fat, as I do on all recipes. I also just made it all on the stove top to save time and dishes. For the meat I used lean beef. I also used light butter and 50% less fat Cabot cheddar cheese I grated. I thought the shredding of the carrots didn't look right so I cut them in very small match stick sized pieces. After the rice was done I just added the beef to the pan. I used a pan with 3" sides to hold everything. When the beef was done I added the liquid ingredients and cooked on med-high for 10 minutes until it was thick. I thought the herb taste was a tad stronger than I expected. I added a pinch or two of garlic salt and onion powder and seemed to balance it. I also thought it was a little salty from the boullion so, if I make it again, I will use a low sodium one.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Sep. 24, 2011

We don't eat beef, so I used ground pork and chicken bouillon. Also, had some leftover Chinese carryout rice from day before, so just used that and cut down on the water to about 1 cup. Served over canned stir fry vegetables and it was very good. No extra salt needed, the bouilion has enough

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Reviewer:

Holly

Cooking Level: Intermediate

Reviewed: May 25, 2011

This was a superb dish. THe taste was brilliant, and the dish was filling.

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Reviewer:

matthewisslater

Reviewed: May 20, 2011

This was a really good recipe but I think the spices need to be tweaked a little. There was too much of something and not enough of something else!

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Reviewer:

mommycook

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Reviewed: Jun. 28, 2010

I didn't have any carrots so I altered it by putting in half a bag of frozen corn and a can of black beans. I also didn't have any garlic cloves so I used 2 Tbsp of Cholula roasted chili garlic powder, montreal steak seasoning, and oregano. I also so used doble the cheese (1/2 chedder and 1/2 mozzerella). It came out amazing and is something my family will be eating many more times.

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Reviewer:

kassifur22

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Tacoma, Washington, USA

Reviewed: Jun. 16, 2010

the recipie calls for to much garlic it was good because i only put in 1/4 of a cup of garlic instead of the half a cup

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Reviewer:

kelly

Reviewed: May 30, 2010

Nothing flashy. My family tends to prefer seasoning that smacks you in the face as you eat it... and this was a little bit bland for their tastes. But, everything cooked together well.. thanks for sharing!

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