Ingredients
Scale
- 1 lb ribeye steak (or sirloin)
- 1 cup long-grain white rice
- 1 cup queso cheese sauce (store-bought or homemade)
- 1 cup bell peppers, diced (varying colors)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until clear. In a pot, combine with 2 cups of water and bring to a boil. Cover and reduce heat to low; simmer for about 18 minutes until water is absorbed.
- While the rice cooks, heat a skillet over high heat. Season the steak with salt and pepper; sear for 4-5 minutes on each side for medium-rare. Remove from skillet, let rest, then slice thinly.
- In the same skillet, add diced onions and bell peppers; sauté for 5-7 minutes until softened.
- Add minced garlic during the last minute of cooking. Pour in the queso cheese sauce, stirring to coat everything evenly.
- Fold cooked rice into the skillet mixture until well combined. Adjust seasoning if necessary.
- Serve hot topped with sliced steak, chopped cilantro, and a squeeze of lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Searing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 600
- Sugar: 3g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg