Ingredients
Scale
- 1 lb sirloin steak
- 1 cup queso cheese (Monterey Jack or cheddar)
- 1 cup long-grain white rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 bell pepper, diced (any color)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by dicing the onion and bell pepper and mincing the garlic.
- Heat olive oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes per side until browned. Let it rest before slicing.
- In the same skillet, sauté the diced onion and bell pepper until softened, about 3-4 minutes.
- Stir in cooked rice along with paprika, cumin, chili powder, salt, and pepper. Mix well until heated through.
- Gradually add queso cheese, stirring until melted into a creamy mixture.
- Combine sliced steak with the queso rice and serve hot topped with fresh cilantro, sour cream, and avocado slices.
Notes
- You can substitute sirloin steak with ribeye or flank steak for variation.
- For a spicier version, add diced jalapeños or increase the amount of chili powder.
- This dish can be prepared ahead and reheated, but add fresh toppings just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg