Description

Indulge in the delightful fusion of smoky steak and creamy queso with our Steak & Queso Rice. This dish combines tender cuts of steak with long-grain rice, enveloped in a rich queso sauce, making it a crowd-pleaser for any occasion. Perfect for taco nights or family gatherings, this recipe tantalizes your taste buds and leaves everyone craving more!

Ingredients

Scale

1 lb ribeye steak
1 cup long-grain rice
1 cup queso blanco (store-bought or homemade)
1 red bell pepper, diced
1 green bell pepper, diced
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro (optional, for garnish)

Instructions

Prepare the ingredients: Dice the bell peppers and onion; mince the garlic.
Cook the steak: Heat a large skillet over medium-high heat. Season the steak with salt, pepper, cumin, and chili powder. Sear each side for about 4 minutes until browned. Remove from pan to rest.
Sauté vegetables: In the same skillet, add onions and bell peppers. Cook until onions are translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
Cook the rice: Stir in rinsed rice along with water (or broth) as per package instructions; bring to a boil.
Add queso: Once rice is cooked through (about 15-20 minutes), lower heat and mix in queso blanco until creamy.
Combine everything: Slice rested steak into bite-sized pieces and fold into the rice mixture. Let sit off heat for an additional 5 minutes before serving.
Garnish with chopped cilantro if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Skillet
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (250g)
Calories: 480
Sugar: 2g
Sodium: 920mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg

Keywords: For added spice, incorporate jalapeños into the dish or top with hot sauce. Substitute steak with black beans or grilled vegetables for a vegetarian option.