Ingredients
Scale
- 1 lb steak (ribeye or sirloin)
- 1 cup queso blanco
- 1 cup long-grain white rice
- 1 cup bell peppers (chopped)
- 1 medium sweet onion (chopped)
- 2 cloves garlic (minced)
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
- 1 tbsp olive oil
- Salt to taste
Instructions
- Rinse the rice under cold water until clear; cook in salted water according to package instructions.
- Heat olive oil in a skillet over medium-high heat; sear seasoned steak for about 4 minutes on each side for medium-rare. Let rest.
- In the same skillet, sauté chopped onions and bell peppers until soft, adding minced garlic in the last minute.
- Chop rested steak into bite-sized pieces; return to skillet with veggies and add queso blanco, stirring until heated through.
- Mix cooked rice into the skillet until well combined; finish with cilantro and lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg