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Steak Queso Rice: Comforting Tex-Mex Delight for Any Night

Steak Queso Rice is a warm, cheesy dish bursting with flavor, perfect for any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Flank or Sirloin Steak Swap for chicken or portobello for lighter options.
  • 1 tsp Paprika Adds color and smokiness.
  • 1 tsp Ground Cumin Elevates the savory flavor.
  • to taste Salt
  • to taste Pepper
  • 2 tbsp Olive Oil Any vegetable oil can do.
For the Queso Sauce
  • 1 cup Whole Milk
  • 2 cups Shredded Cheddar Cheese Swap with pepper jack for a spicy kick.
  • 2 tbsp Butter Margarine is a good substitute.
  • 1 tsp Garlic Powder Use fresh garlic for bolder taste.
  • 1 tsp Chili Powder Adjust for preferred heat.
  • 2 cloves Garlic Cloves Freshly minced.
  • 1 cup Shredded Monterey Jack Cheese
For the Rice Base
  • 2 cups Broth or Water Vegetable broth for vegetarian option.
  • 1 cup Long-Grain White Rice Substitute with brown rice for healthier option.
For Garnishing
  • to taste Fresh Cilantro
  • 1 Lime Wedges For brightness.
  • 1 Avocado Slices Optional topping.
  • to taste Sliced Jalapeños For additional heat.

Equipment

  • heavy skillet
  • medium pot

Method
 

Steps
  1. Pat the steak dry with paper towels. Rub with olive oil and season with paprika, cumin, salt, and pepper. Let it rest.
  2. Heat the skillet over high heat for 2-3 minutes. Sear the steak for 4-5 minutes on each side until browned and desired doneness.
  3. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing thinly against the grain.
  4. Rinse the rice until the water runs clear, then drain. Heat olive oil in a pot, add the rice and garlic powder, toasting for 2-3 minutes. Add broth/water, bring to a boil, cover, and simmer for 18-20 minutes.
  5. In the same skillet, melt butter, sauté garlic for 1-2 minutes. Gradually add milk, then cheese until smooth, seasoning with cumin, chili powder, salt, and pepper.
  6. Spoon rice onto plates, layer with sliced steak, and top with warm queso. Garnish with cilantro, lime wedges, avocado, and jalapeños.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 400mgIron: 3mg

Notes

Store leftovers in separate airtight containers for up to 3 days in the fridge or freeze components for 2-3 months.

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