Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 1 cup long-grain rice
- 1 cup queso blanco (store-bought or homemade)
- 1 cup bell peppers (diced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Fresh cilantro (for garnish)
Instructions
- Season the steak with salt, pepper, and spices. Sear in a skillet over medium-high heat for 3-4 minutes per side until browned. Let rest and slice.
- In the same skillet, sauté diced onion and bell peppers over medium heat for about 5-6 minutes until softened.
- Cook rice according to package instructions (15-20 minutes), then fluff with a fork.
- Stir melted queso blanco into the cooked rice until creamy.
- Fold in sliced steak and sautéed vegetables until well combined.
- Garnish with fresh cilantro and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg