Ingredients
Scale
- 1 lb sirloin steak, cut into bite-sized pieces
- 2 cups cooked jasmine rice
- 1 cup queso sauce (store-bought or homemade)
- 1 cup bell peppers, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the rice according to package instructions.
- Heat olive oil in a large skillet over medium heat. Sauté the diced onion and bell peppers until soft, about 5 minutes.
- Season the steak with salt, pepper, cumin, and chili powder. Add to the skillet and cook until browned, approximately 4 minutes per side.
- Stir in minced garlic and cook for an additional minute.
- Pour in the queso sauce and stir until all ingredients are well-coated.
- Mix in the cooked rice until combined and warmed through.
- Serve hot, garnished with cilantro or jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg