Description
A hearty Mexican comfort dish pairing tender seared steak with creamy, tangy queso sauce blended into fluffy rice. Perfectly balanced with smoky meat and rich cheese for families or cozy meals.
Ingredients
1 lb skirt steak, sliced into strips
1 cup white American cheese, shredded
1 cup cheddar cheese, shredded
2 cups uncooked white rice
2 medium onions, diced
2 garlic cloves
1 tbsp olive oil
1 tsp cumin
Salt and pepper
dried oregano (optional)
sliced jalapeños or tomatoes (optional, for topping)
Instructions
Preheat oven to 350°F for cheese sauce step.
Heat olive oil in skillet over medium-high. Season steak with salt, pepper, cumin, and oregano.
Sear steak 4-5 minutes per side until browned, set aside.
Cook rice in water (1:2 ratio) with diced onion and garlic until tender.
In skillet, shred seared steak and stir in shredded cheeses until melted into rice.
Adjust seasoning and simmer 2-3 minutes for sauce to thicken.
Garnish with jalapeños or tomatoes if desired.
Notes
For best results, cook rice first while steak sears.
Use olive oil for searing to avoid greasy flavor.
Cheese ratios can be adjusted to preference.
Refrigerate leftovers within 4 hours.
Freezes well for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl of steak and queso rice
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg