Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 1 cup creamy queso cheese
- 1 cup long-grain rice (white or brown)
- 1 cup bell peppers, chopped (mix of colors)
- 1 medium onion, chopped
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions, using chicken broth for extra flavor if desired.
- In a skillet, heat olive oil over medium-high heat. Season the steak with salt and pepper, then sear on each side until browned (4-5 minutes per side). Remove from skillet and let rest.
- In the same skillet, sauté onions and bell peppers until softened.
- Lower heat and stir in queso cheese until melted.
- Add cooked rice to the skillet, mixing well to coat everything in the queso sauce.
- Slice the steak and serve it over the cheesy rice mixture, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 550
- Sugar: 2g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg