Description
A delicious queso rice topped with juicy sirloin steak strips, perfect for a hearty meal.
Ingredients
Scale
- 300 g long grain rice
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 500 ml chicken broth
- 120 g cheddar cheese, grated
- 60 g cream cheese, softened
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 300 g sirloin steak strips
- 1 tablespoon vegetable oil
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
- Juice of 1 lime
Instructions
- Rinse the rice under cold water until the water runs clear, then drain.
- Heat the olive oil in a medium saucepan over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the rice to coat each grain with oil and cook for 1–2 minutes.
- Pour in the chicken broth, bring to a boil, then reduce heat to low and cover.
- Simmer the rice for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the pan from heat and stir in the grated cheddar cheese, cream cheese, chili powder, and cumin until creamy.
- Meanwhile, season the steak strips with salt and pepper.
- Heat the vegetable oil in a skillet over high heat.
- Add the steak strips in a single layer and cook for 2–3 minutes per side until browned and juicy.
- Fluff the queso rice with a fork and transfer to serving plates.
- Top the rice with the steak strips, garnish with cilantro, and drizzle with lime juice.
Notes
- This dish can be served with a side salad for extra freshness.
- Adjust seasoning according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 70 mg