Ingredients
Scale
- 1 lb steak (sirloin, ribeye, or your favorite cut), thinly sliced
- 2 cups jasmine or basmati rice
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup creamy queso sauce
- 1/2 cup diced onions
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Instructions
- Rinse 2 cups of rice under cold water until clear. In a pot, bring 4 cups of water to a boil, add rice, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- While rice cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Season steak slices with salt and pepper, then sear for 2-3 minutes per side until browned and juicy. Set aside.
- In the same skillet, add another tablespoon of olive oil. Sauté diced onions and sliced bell peppers until tender, about 5 minutes. Add minced garlic and cook for another minute.
- Reduce heat to low. Add shredded cheese and queso sauce, stirring until melted and smooth. Optional: add spices like cumin or paprika for extra flavor.
- Mix cooked rice into the cheese mixture, stirring well to coat evenly. Return steak slices to the skillet, tossing gently. Garnish with cilantro and lime.
Notes
- Choose high-quality steak for juiciness and flavor.
- Use freshly grated cheese for a smoother queso.
- Avoid overcooking the steak to keep it tender and juicy.
- For extra flavor, add chili powder or hot sauce to the cheese mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 580 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg