Sizzling Queso Rice with Steak Strips
A delicious and hearty dish featuring fluffy rice topped with a cheesy vegetable mixture and tender steak strips.
Ingredients
- 1 cup long-grain rice
- 2 cups beef broth
- 1 tablespoon olive oil
- 1 pound flank steak, sliced thinly
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup queso cheese sauce
- 1 cup diced bell peppers (red, green, and yellow)
- 1 small onion, diced
- to taste salt and pepper
- for garnish fresh cilantro
- for serving lime wedges
Instructions
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- In a medium pot, heat the beef broth to a simmer. Add the rinsed rice, cover, and cook on low for about 15-18 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sliced flank steak, garlic powder, cumin, smoked paprika, salt, and pepper. Sear the steak for about 3-4 minutes on each side, until browned and cooked to your desired doneness. Remove from the skillet and let rest.
- In the same skillet, add the diced onion and bell peppers. Sauté for 5-6 minutes until they are softened.
- Pour the queso cheese sauce over the sautéed vegetables in the skillet and stir until everything is well coated in the cheese.
- Slice the rested steak into strips and gently fold into the cheesy vegetable mixture.
- Serve the queso cheese mixture over the fluffy rice, garnish with fresh cilantro, and add lime wedges on the side for a zesty finish.
Notes
Serve in large bowls, layering the queso mixture artfully over the rice, and sprinkle with additional cilantro for a pop of color. Place lime wedges on the side for an extra zest!