seasoning/flavoring monster mash

[Mark Le Comte]

Add chickpeas. Add some bacon. Big +1 to indian spices and tomatoes (or paste).

[Ben.]

One I've heard but not tried yet: use the broth in your rice cooker to cook the rice and potatoes first, then ad it after as normal. Theory being it's the same flavour your used to but more intensified.

[sascha_herfort]

I don‘t have a rice cooker, so I cook my rice in broth with some Thai Massaman curry paste & chilies and add veggies/meat at the end.

The curry paste adds a lots of flavor and next to no extra calories.
(Get one without oil in it)

[Fedaykin]

Y’all go for the 85:15 or the 90:10 ground in your mash?

[Robert Santana]

I got 93:7 or 96:4

[Nathan Stewart 2]

When I want to cook something easy, I make a version of monster mash: steam rice and sweet potatoes together in rice cooker, fry some grass-fed ground beef, mix together with bone broth. I usually season it with garlic and mild chili powder. Anyone have any suggestions for alternative seasonings or other ways to make this tasty (and have some variety)? Maybe add onions?

My go to recipe and a very simple way to spice up the monster mash is dice up an onion and maybe garlic and possibly bell pepper or jalapeño like Santana said and sautéed that with the ground beef, steak, venison, whatever your using, then throw in your rice and broth, then in the soupy slurry just throw in a can or two of some store bought summer sauce. It’s already got all the flavors ready to go!

[Diocide]

I like to add a little bit of quality Salsa so my monster mash. Adds some saltiness and extra flavor without any sugar.