Steak & Queso Rice
Steak & Queso Rice
Ingredients
- 1 pound flank steak or skirt steak thinly sliced against the grain
- 2 tablespoons olive oil divided
- 1 medium onion diced (about 1 cup)
- 1 red bell pepper diced
- 1 jalapeño seeded and minced (optional for extra heat)
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 cup long-grain white rice unrinsed
- 2 cups beef broth
- 1 can 10 oz diced tomatoes with green chilies, undrained
- 1 cup corn kernels fresh, frozen, or canned
- 1½ cups queso cheese sauce store-bought or homemade
- ¼ cup fresh cilantro chopped
- Lime wedges for serving
- Salt and pepper to taste
Instructions
- Sear the Steak:
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add sliced steak and sear for 2–3 minutes per side until browned. Remove and set aside.
- Sauté Vegetables:
- In the same pan, add diced onion, bell pepper, and garlic. Cook for 3–4 minutes until softened and fragrant.
- Add Rice & Spices:
- Stir in uncooked rice, cumin, smoked paprika, salt, and pepper. Toast for 1–2 minutes.
- Add Broth & Simmer:
- Pour in the beef broth and stir. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until rice is tender.
- Stir in Queso & Cheese:
- Once the rice is cooked, stir in the queso and shredded cheese. Mix until melted and creamy.
- Return Steak & Finish:
- Add the seared steak back into the pan and stir to combine. Let it heat through for 2–3 minutes.
- Garnish & Serve:
- Top with fresh cilantro and a squeeze of lime if desired. Serve hot!