Ingredients
Scale
- 1 lb sirloin or ribeye steak
- 2 cups cooked white or brown rice
- 1 cup queso blanco (store-bought or homemade)
- 1 cup bell peppers (mixed colors, chopped)
- 1 medium onion (chopped)
- 1 tsp cumin
- 1 tsp chili powder
- ¼ cup fresh cilantro (for garnish)
Instructions
- Prepare all ingredients by chopping peppers and onions into bite-sized pieces.
- Heat oil in a skillet over medium-high heat; sear the steak for 4-5 minutes on each side until browned. Remove and let rest.
- In the same skillet, add onions and bell peppers; sauté for 3-4 minutes until softened.
- Stir in cooked rice along with cumin and chili powder; mix well.
- Reduce heat to low, pour queso blanco over the mixture, stirring gently until melted and creamy.
- Slice the rested steak and serve it atop the cheesy rice mixture, garnished with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 540
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg