Ingredients
Scale
- 1 lb flank or sirloin steak
- 2 cups long-grain white rice
- 1 cup queso blanco (store-bought or homemade)
- 1 cup bell peppers (chopped, any color)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare your ingredients: Wash and chop the bell peppers and onion. Cook the rice according to package instructions.
- Sear the steak: Heat olive oil in a cast-iron skillet over medium-high heat. Season the steak with salt and pepper, then sear for 4-5 minutes per side until a crust forms. Let it rest before slicing.
- Sauté vegetables: In the same skillet, add onions and bell peppers; sauté for 3-4 minutes. Add minced garlic and cook for an additional minute.
- Combine with queso: Lower the heat and stir in queso blanco until melted and well combined with the vegetables.
- Assemble: Slice the rested steak thinly against the grain. In a large bowl, mix cooked rice with sautéed vegetables, layer sliced steak on top, and drizzle more queso if desired.
- Garnish & serve: Finish with chopped cilantro and a squeeze of lime juice before serving hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 680
- Sugar: 3g
- Sodium: 830mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 90mg