Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 1 cup long-grain or jasmine rice
- 1 cup queso blanco
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup bell peppers (diced)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Sear the steak in a hot skillet over medium-high heat for about 4-5 minutes per side until browned. Remove and let it rest.
- In the same skillet, sauté diced onion and bell peppers until tender (3-4 minutes). Add minced garlic, cumin, and chili powder; cook for an additional minute.
- Cook the rinsed rice according to package instructions using broth for extra flavor.
- Melt queso blanco in a small saucepan over low heat until smooth.
- Slice the rested steak against the grain. In a large bowl, mix cooked rice with sautéed veggies, top with sliced steak, and pour queso sauce over everything.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 620
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg