Description
A hearty and flavorful one-pan meal featuring steak, creamy queso cheese, rice, and colorful veggies, perfect for lunch or dinner.
Ingredients
Scale
- 1 pound steak (cut into bite-sized pieces)
- 1 cup uncooked rice
- 1 cup queso cheese
- 1 onion (diced)
- 1 bell pepper (diced)
- 2 cups beef broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and bell pepper to the skillet and sauté for about 5 minutes until softened.
- Add the steak pieces to the skillet and cook for about 5-7 minutes until browned.
- Stir in the uncooked rice and cook for an additional 1-2 minutes.
- Pour in the beef broth, bring to a boil, then reduce heat to low and cover to simmer for 18-20 minutes.
- Remove the lid, stir in the queso cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro.
Notes
Customize with additional toppings like sliced jalapeños or avocado. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: steak, queso, rice, one-pan meal, easy recipe, Mexican cuisine