Description
Discover the irresistible blend of sizzling steak and creamy queso nestled on a fluffy bed of rice. Each bite offers a delightful explosion of flavors, making this dish perfect for family gatherings or weeknight dinners. Quick to prepare yet rich in taste, Steak and Queso Rice is a crowd-pleaser that will leave everyone craving more!
Ingredients
Scale
- 1 lb ribeye steak
- 1 cup long-grain white rice
- 1 cup Monterey Jack cheese (or queso dip)
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- 1. Cook the Rice: Rinse rice until water runs clear. Combine with 2 cups of water in a pot, bring to a boil, cover, reduce heat, and simmer for 18 minutes.
- 2. Sear the Steak: Season ribeye with salt and pepper. In a hot skillet, sear each side for about 4-5 minutes until browned. Let rest.
- 3. Sauté Vegetables: In the same skillet, add onion and bell pepper; sauté for 4-5 minutes until soft.
- 4. Add Garlic & Spices: Stir in garlic, cumin, chili powder, and paprika; cook until fragrant.
- 5. Create Queso Sauce: Lower heat and mix in cheese until melted and creamy.
- 6. Combine All: Slice steak thinly against the grain and mix it back into the skillet along with cooked rice until well combined.
- 7. Serve: Garnish with chopped cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 540
- Sugar: 3g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
Keywords: For added flavor, consider mixing black beans or corn into the rice. Swap ribeye for grilled chicken if preferred. Allow steak to rest after cooking to retain juices.