Description
Steak & Queso Rice is a delightful dish that brings together tender steak and creamy queso cheese over fluffy rice, creating a comforting meal perfect for busy weeknights. This recipe is not only quick to whip up but also visually appealing, making it an instant crowd-pleaser during family dinners or gatherings with friends. In just a few simple steps, you can create a satisfying and flavorful dish that will leave everyone asking for seconds!
Ingredients
Scale
- 1 lb flank or sirloin steak (marinated)
- 1 cup long-grain white rice
- 8 oz Velveeta queso cheese (cubed)
- 1 cup bell peppers (chopped)
- 1 medium sweet onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Fresh cilantro (optional, for garnish)
Instructions
- Rinse the rice under cold water until clear. In a medium pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and cover. Cook for about 18 minutes until tender.
- While the rice cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and bell peppers; sauté for 5-7 minutes until softened.
- Slice marinated steak into thin strips and add to the skillet. Cook for 5-8 minutes until browned on all sides.
- Lower the heat and add cubed queso cheese to the skillet, stirring until melted (about 3-4 minutes).
- Gently fold in the cooked rice, ensuring even distribution of ingredients.
- Serve warm, garnished with chopped cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 620
- Sugar: 2g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 80mg
Keywords: Feel free to substitute flank steak with chicken or tofu for variations; Experiment with different cheeses like cheddar or Monterey Jack for unique flavors.