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–+ servings
Steak Queso Rice

Steak Queso Rice: A Creamy, Hearty Delight in One Pan

Experience the creamy, hearty delight of Steak Queso Rice, a versatile one-pan meal perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Beef Broth Use vegetable broth for a vegetarian version
  • 2 tablespoons Butter Margarine can be used as a substitute
  • 1 teaspoon Salt Adjust according to personal taste
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 1 cup Jasmine or Basmati Rice Ideal for fluffiness
For the Steak
  • 1 pound Steak Strips Use ribeye, sirloin, or flank steak
  • 2 tablespoons Olive Oil Can be replaced with other high-heat oils
  • 1 teaspoon Black Pepper Freshly ground for best flavor
  • 1 teaspoon Cumin
For the Queso Sauce
  • 1 cup Heavy Cream Non-dairy alternatives available
  • 4 ounces Cream Cheese
  • 1 cup Shredded Cheddar Cheese For melty, gooey goodness
  • 1 cup Monterey Jack Cheese Complements cheddar
  • 1/2 teaspoon Cayenne Pepper Optional for a spicy kick
Optional Toppings
  • 1/4 cup Cilantro Freshness to brighten up your dish
  • 1 cup Diced Tomatoes Use fresh or canned
  • 1/4 cup Jalapeños For those who like a little heat
  • 1/2 cup Sour Cream A cooling contrast to the spicy queso

Equipment

  • Medium saucepan
  • large skillet
  • small saucepan

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a boil, then add rice, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Fluff the rice and set aside.
  2. Season steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Cook steak for 3-4 minutes per side until desired doneness. Remove and let rest for 5 minutes before slicing.
  3. In a small saucepan, heat heavy cream. Add cream cheese and stir until melted. Gradually mix in cheddar and Monterey Jack until smooth. Sprinkle with garlic powder and cayenne pepper, keeping warm.
  4. Divide rice among four bowls, top with sliced steak and drizzle with queso sauce. Customize with optional toppings and serve immediately.

Nutrition

Serving: 1bowlCalories: 700kcalCarbohydrates: 65gProtein: 36gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 105mgSodium: 1200mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 300mgIron: 4mg

Notes

Quality ingredients and proper cooking techniques enhance the flavor and texture of this dish. Feel free to customize with your favorite proteins or veggies.

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