Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 1 cup queso cheese (Monterey Jack or cheddar)
- 2 cups cooked rice (white or brown)
- 1 cup bell peppers (diced)
- 1 medium onion (diced)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Marinate the steak in your preferred seasoning for at least four hours.
- Heat a skillet over medium-high heat. Season the steak with salt and pepper, sear until browned (3-4 minutes per side), then remove from pan and let rest.
- In the same skillet, sauté diced onion and bell peppers until translucent (about 5 minutes).
- Lower heat, add queso cheese, and stir until melted (2-3 minutes).
- Fold in cooked rice and lime juice until well combined.
- Slice the steak against the grain and serve over the cheesy rice mixture, topped with cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg