Description
Steak and Queso Rice is a delicious and hearty dish that combines tender flank steak with creamy queso and fluffy rice, enhanced with colorful bell peppers and onions.
Ingredients
- Flank steak: 1 lb (450 g), sliced into thin strips
- White rice: 1 cup (200 g), uncooked
- Queso blanco: 1 cup (240 ml), shredded or cubed
- Bell peppers: 1 cup (150 g), sliced
- Onions: 1 medium, sliced
- Garlic: 3 cloves, minced
- Cumin: 1 teaspoon (5 g)
- Chili powder: 1 teaspoon (5 g)
- Olive oil: 2 tablespoons (30 ml)
- Fresh cilantro: 1/4 cup (15 g), chopped
- Salt and pepper: to taste
- Water or broth: 2 cups (480 ml)
Instructions
- Prepare the flank steak by slicing it into thin strips and seasoning with salt, pepper, cumin, and chili powder. Cook in a skillet with olive oil for 3-4 minutes on each side.
- Rinse the white rice under cold water, then combine with water or broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Prepare the queso by having it ready to melt when combining with the other ingredients.
- In the same skillet, sauté sliced onions and bell peppers in olive oil for 5-7 minutes, then add minced garlic and cook for an additional 1-2 minutes.
- Combine the cooked steak, rice, and sautéed vegetables in the skillet, then stir in the queso until melted. Serve garnished with fresh cilantro and lime wedges.
Notes
- Flank steak is recommended for its tenderness and flavor.
- Consider marinating the steak for added flavor.
- For a vegetarian option, substitute steak with grilled portobello mushrooms or marinated tofu.
- For a spicy twist, add jalapeños or use spicy queso.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Steak, Queso, Rice, Mexican, Comfort Food