Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups chicken broth or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup creamy queso sauce (or Velveeta)
- 1 lb steak strips (sirloin or ribeye)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Marinate steak strips with salt, pepper, and paprika for at least 15 minutes.
- Rinse the rice thoroughly and cook in broth until tender, about 15-20 minutes. Fluff with a fork.
- Heat olive oil in a skillet over medium-high heat. Cook steak strips for 3-4 minutes per side until seared and cooked through. Remove and let rest.
- In the same skillet, sauté onions and garlic until translucent.
- Add queso sauce and shredded cheddar cheese; stir until melted and smooth.
- Mix in the cooked rice, coating each grain with the cheese sauce. Season with salt and pepper if needed.
- Slice the rested steak strips and layer them over the cheesy rice. Garnish with parsley if desired.
Notes
- Use thawed steak strips for even cooking and optimal juiciness.
- This dish reheats well; add a splash of broth to maintain creaminess.
- Feel free to customize with your favorite cheeses or seasonings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg