Description
Indulge in a flavorful Tex-Mex delight with this Steak & Queso Rice recipe. Tender steak slices are seasoned and paired with creamy queso rice for a satisfying meal that’s easy to make and bursting with cheesy goodness.
Ingredients
Scale
For the Steak:
- 1½ lbs flank or skirt steak, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the Queso Rice:
- 2 cups cooked white rice
- 1 tablespoon butter
- ½ cup diced onion
- 1 small jalapeño, seeded and minced
- 1 cup heavy cream
- 1½ cups shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 1 (10 oz) can diced tomatoes with green chiles, drained
- Chopped cilantro for garnish
Instructions
- Prepare the Steak: Toss steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Sear in a skillet until cooked. Set aside.
- Make the Queso Rice: Sauté onion and jalapeño. Add cream, cheeses, drained tomatoes, and cooked rice. Mix until creamy. Add steak back in or serve over the rice. Garnish with cilantro.
Notes
- For added heat, leave jalapeño seeds or add crushed red pepper flakes.
- Try with grilled chicken or black beans for variety.
- Serve with lime wedges for extra zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 4g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 130mg
