Description
A delicious and hearty dish featuring tender steak, creamy queso, and flavorful rice, perfect for a satisfying meal.
Ingredients
Units
Scale
- 2 ribeye or sirloin steaks (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups beef broth
- 1/2 cup shredded cheddar cheese
- 1/2 cup queso dip (or melted queso cheese)
- 1 tablespoon fresh cilantro, chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- Heat the olive oil in a skillet over medium-high heat. Season both sides of the steaks with garlic powder, smoked paprika, salt, and black pepper.
- Cook the steaks in the skillet for about 4-5 minutes per side for medium-rare, or until your desired doneness. Remove from the skillet and let rest for 5 minutes before slicing into strips.
- In a separate pot, bring the beef broth to a boil. Add the rice, cover, and reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is cooked, stir in the shredded cheddar cheese and queso dip until well combined and creamy.
- Serve the creamy queso rice in bowls and top with the sliced steak.
- Garnish with fresh cilantro and a squeeze of lime if desired, and serve immediately.
Notes
- For extra flavor, you can grill the steaks instead of pan-searing them.
- If you prefer a spicier dish, add a diced jalapeño or some hot sauce to the rice mixture.
- You can use any type of cheese for the queso dip, such as Monterey Jack or Velveeta for a smoother texture.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg