Ingredients
Scale
- 1 pound of steak (flank or sirloin recommended)
- 1 cup of rice (white or brown)
- 1 cup of queso cheese
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate the steak using olive oil, garlic powder, onion powder, paprika, salt, and pepper for at least 30 minutes.
- Preheat the grill or skillet and sear the marinated steak for 5-7 minutes on each side until cooked to your liking.
- Let the steak rest before chopping it into bite-sized pieces.
- In a skillet, combine the cooked rice, queso cheese, and chopped steak, stirring until the queso melts. Serve hot topped with fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen for about a month; reheat in the microwave or on the stove.
- Customize by adding black beans, corn, or jalapeños for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Tex-Mex
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 500 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg