Description
Tender strips of steak nestled on a bed of cheesy, creamy rice bursting with Tex-Mex-inspired flavors. A comforting and indulgent dinner perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 pound flank or sirloin steak, sliced into strips
- 2 cups chicken or beef broth
- 1 cup long-grain rice (e.g., jasmine or basmati)
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup queso dip
- Chopped cilantro or green onions for garnish
Instructions
- Marinate the Steak: Combine olive oil, smoked paprika, cumin, garlic powder, salt, and pepper in a bowl. Coat the steak strips evenly and let them marinate for at least 30 minutes.
- Cook the Rice: In a medium saucepan, bring chicken or beef broth to a boil. Add rice and reduce heat to a simmer. Cook for 15–20 minutes or until tender. Set aside.
- Prepare the Vegetables: Heat olive oil in a large skillet over medium heat. Sauté diced onion and bell pepper until softened, about 5 minutes.
- Cook the Steak: Increase the skillet heat to medium-high. Add the marinated steak strips and cook for 2–3 minutes per side or until browned and cooked to your desired doneness. Remove and set aside.
- Combine Queso and Rice: Stir queso dip into the cooked rice. Mix well until creamy and heated through.
- Assemble the Dish: Plate the queso rice, top with the steak strips, and garnish with chopped cilantro or green onions.
Notes
Let the steak rest for 5 minutes after cooking to retain its juices. If the rice feels too dry, add a splash of broth to loosen it up.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Fat: 20
- Carbohydrates: 35
- Protein: 25
Keywords: queso rice, steak strips, Tex-Mex dinner, creamy rice, cheesy rice, steak recipe