Steak, Cheese, and Rice

Ingredients

• 1.5 lb Sirloin or New York Strip steak (Sliced thin; choose either cut)
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Cumin
• 1 tsp Dried cilantro
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 2 tsp Chili powder
• 2 cup Jasmine rice (Rinsed)
• 2 tbsp Olive oil (Divided: 1 tbsp for the steak and 1 tbsp for toasting the rice)
• 1 Onion (Small; chopped)
• 3 cup Chicken broth
• 1 tbsp Tomato bouillon
• 1.5 cup White queso
• 1 tbsp Fresh cilantro
• 1 package Fajita-size flour tortillas

Steps

1. 1

   Slice the steak thinly. Put it in a bowl with 1 tablespoon of the olive oil.

2. 2

   Add the salt, pepper, cumin, dried cilantro, garlic powder, onion powder, and chili powder. Stir until the steak is evenly coated, then set it aside.

3. 3

   Rinse the jasmine rice. Set a skillet over medium-high heat and add the rice and remaining 1 tablespoon olive oil.

4. 4

   Stir the rice around the skillet and toast it for 4–5 minutes.

5. 5

   Add the chopped onion and tomato bouillon to the skillet and stir well.

6. 6

   Pour in the chicken broth and stir. Let the mixture cook until it starts bubbling.

7. 7

   Once the skillet is bubbling throughout, cover it with a lid, reduce the heat to medium-low, and cook for about 18 minutes, or until the rice is tender.

8. 8

   While the rice cooks, heat a separate skillet over medium-high heat.

9. 9

   Add the seasoned steak and cook to your liking, about 10 minutes as in the source. Remove it from the heat.

10. 10

    Top the cooked rice with the steak. Pour the white queso over the steak and rice, then top with fresh cilantro.

11. 11

    Serve as is or inside the flour tortillas.

Notes

The source does not specify a tortilla package size or the exact brand/type of white queso. Steak cooking time is given as about 10 minutes, but doneness is left to preference.

Nutrition per serving

• dinner
• main
• Mexican-inspired
• one-pan rice
• skillet
• gluten-containing
• family-friendly