Ingredients
- 1 lb ribeye, sirloin, or flank steak, thinly sliced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup white or brown rice
- 2 cups beef broth
- 1 cup queso blanco or melted Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: diced avocado, sliced jalapeños, chopped tomatoes, extra shredded cheese, lime wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the thinly sliced steak and cook for 3 to 4 minutes until browned and fully cooked. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Cook for 2 to 3 minutes until softened and fragrant.
- Add the rice and stir continuously for 1 to 2 minutes to lightly toast it.
- Pour in the beef broth and season with cumin, chili powder, salt, and black pepper. Stir well.
- Reduce the heat to low, cover the skillet, and simmer for 15 to 20 minutes until the rice is tender and cooked through.
- Once the rice is cooked, stir in the queso blanco and sour cream until smooth and creamy.
- Return the cooked steak to the skillet and gently fold it into the cheesy rice mixture.
- Cook for another 2 to 3 minutes until everything is heated through.
- Garnish with chopped cilantro and your favorite toppings before serving hot.
Notes
- Slice steak thinly against the grain for the most tender texture.
- White rice cooks faster, while brown rice adds extra fiber and texture.
- Add jalapeños or hot sauce for a spicier version.
- Use freshly shredded cheese for the smoothest queso texture.
- A splash of broth or milk helps loosen leftovers when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 85 mg
