Description
A flavorful one-pot meal combining tender steak, cheesy goodness, and rice – perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1.5 pounds sirloin steak (cut bite-size, Ribeye works too)
- 2 cups white rice (uncooked)
- 3 cups beef broth
- 1 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt & pepper (to taste)
- 2 cups shredded cheddar cheese
- 1 cup heavy cream or milk
- 4 oz cream cheese (softened)
- 1/2 cup salsa OR diced tomatoes with green chiles
- 1 tsp garlic powder
Instructions
- Mix cumin, chili powder, paprika, salt, and pepper; season the steak pieces.
- Heat olive oil in a skillet over high heat. Sear the steak for 2–3 minutes, just until browned. Remove and set aside.
- In the same skillet, add onion and bell pepper. Cook for 3–4 minutes, then add garlic and cook for another 30 seconds.
- Add uncooked rice to the skillet and stir to coat it in oil and seasonings.
- Pour in the beef broth (and salsa if you are using it for cooking). Bring everything to a boil, cover, and simmer for 18–20 minutes.
- In a separate saucepan, heat the cream and melt in the cream cheese. Gradually add the cheddar cheese, stirring in salsa and garlic powder. Keep this warm.
- Add the cooked steak back to the rice mixture and pour the queso over everything. Stir gently to combine.
- Cover the dish for 5 minutes so the queso thickens and soaks into the rice. Garnish with cilantro before serving.
Notes
For added flavor, consider marinating the steak beforehand. Feel free to customize with additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg