Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 tablespoon olive oil
- 1 pound flank steak, sliced into strips
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup queso cheese sauce
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, bring the beef broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice cooks, heat the olive oil in a skillet over medium-high heat. Season the steak strips with chili powder, cumin, salt, and pepper.
- Add the steak to the skillet and cook for about 4-5 minutes, or until browned and cooked to your desired doneness. Remove from heat and set aside.
- Once the rice is cooked, stir in the queso cheese sauce, diced tomatoes, and half of the chopped cilantro until well combined.
- Serve the creamy queso rice topped with juicy steak strips and garnish with the remaining cilantro.
- Enjoy your delicious creamy queso rice with juicy steak strips!
Notes
- For extra flavor, marinate the steak strips in the spices for 30 minutes before cooking.
- You can substitute the flank steak with sirloin or chicken if preferred.
- Add jalapeños for a spicy kick!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg