Steak Queso Rice
600kcal
Ingredients
For the Steak
- 1 pound flank steak thinly sliced
- 1 tablespoon olive oil for searing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- salt and pepper to taste
For the Rice
- 1 cup uncooked white rice or brown rice
- 2 cups beef broth
For the Cheese Sauce
- 1 cup shredded cheese cheddar or Mexican blend
- 1 cup queso cheese dip store-bought or homemade
- 1/2 cup diced tomatoes drained if canned
For the Garnish
- 1/4 cup chopped fresh cilantro
- sour cream optional
- sliced jalapeños optional
Method
How to Make Steak Queso Rice
- In a bowl, combine the sliced flank steak with garlic powder, onion powder, chili powder, salt, and pepper. Coat evenly for a burst of flavor.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned steak and cook for about 3–4 minutes, or until browned and cooked to your liking. Remove and set aside.
- In the same skillet, add the uncooked rice and toast it for about 1–2 minutes, stirring frequently until the rice is slightly toasted.
- Pour in the beef broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15–20 minutes, or until the rice is tender and the liquid is absorbed.
- After the rice is cooked, stir in the queso cheese dip, shredded cheese, diced tomatoes, and the cooked steak. Mix until everything is well combined and heated through.
- Remove from heat, garnish with chopped cilantro, and serve warm. Add sour cream and sliced jalapeños to each plate if desired for extra flavor.
Nutrition
Serving1plateCalories600kcalCarbohydrates60gProtein35gFat25gSaturated Fat10gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol80mgSodium800mgPotassium600mgFiber3gSugar2gVitamin A500IUVitamin C4mgCalcium300mgIron3mg
Notes
Slice your steak thinly against the grain for tenderness. Stir often when toasting the rice, and gradually add cheese while stirring over low heat for a smooth sauce.