Description
A delightful fusion of tender steak, fluffy rice, and a creamy queso sauce, topped with fresh vegetables for a satisfying meal.
Ingredients
Scale
- 1 lb steak strips (sirloin, flank, or ribeye)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 cup jasmine or basmati rice
- 2 cups beef broth
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 cup shredded white cheddar cheese
- ½ cup Monterey Jack cheese
- ¾ cup heavy cream
- 2 tablespoons cream cheese
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, sliced
- 1 tablespoon sour cream
- ½ cup diced tomatoes
Instructions
- Bring the beef broth, butter, salt, garlic powder, and smoked paprika to a boil in a medium saucepan. Stir in the rice, reduce heat to low, cover, and let simmer for 15-18 minutes. Fluff with a fork to aerate the grains.
- Season the steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat the olive oil in a skillet over medium-high heat and sear the steak for 3-4 minutes on each side until golden. Allow it to rest for 5 minutes before slicing.
- Warm heavy cream in a small saucepan over low heat. Add cream cheese and stir until melted. Gradually incorporate the shredded cheeses, stirring constantly to create a silky queso sauce.
- Divide the rice among bowls, top with sliced steak, drizzle queso sauce, and garnish with cilantro, diced tomatoes, jalapeño slices, and sour cream. Serve immediately.
Notes
Prep the rice and sauce in advance for quick assembly. Feel free to customize with additional ingredients like black beans or corn.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg