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- 1 lb flank steak, sliced into thin strips - 1 cup long-grain white rice - 2 cups chicken broth - 1 cup queso cheese (store-bought or homemade) - 1 bell pepper, diced (any color) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving When you choose flank steak, look for a piece that is bright red. This cut is great for searing. It has rich flavor and a nice texture. The rice should be long-grain white rice. This type cooks fluffy and pairs well with the sauce. Use chicken broth for great depth of flavor. It makes the rice taste better. For the queso cheese, you can use store-bought or make your own. Both options give a creamy finish. Don’t forget your veggies! A bell pepper adds color and sweetness. The onion and garlic provide a savory base. Add salt, pepper, cumin, and paprika for the best taste. Fresh cilantro and lime wedges give a fresh touch when serving. For the full recipe, check out the complete instructions. Let's get cooking! To cook perfect rice, use long-grain white rice. Combine it with chicken broth for more taste. Bring it to a boil and reduce to low heat. Cover it and let it simmer for 15 minutes. After that, let it rest for 5 minutes before fluffing it with a fork. If you're busy, you can use a rice cooker. Just add the rice and broth, then press start. For the best steak, choose flank steak. It’s tender and tasty. Season with salt, pepper, cumin, and paprika. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes until browned. Use a meat thermometer to check doneness. Aim for 130°F for medium-rare. After cooking, set it aside. Use fresh veggies like bell peppers and onions. They add color and flavor. Chop them small for even cooking. Heat the same skillet after the steak. Sauté the onion, bell pepper, and minced garlic for 5 minutes. This softens them and brings out their sweetness. Now, bring it all together. Return the cooked steak to the skillet with the veggies. Stir well to mix. Add the cooked rice and ensure all ingredients blend evenly. This step is key to avoid sticking or burning. Keep the heat low and stir gently. Queso adds creaminess to the dish. You can use store-bought or homemade queso. Pour it over the steak and rice mixture. Stir until the queso melts and coats everything nicely. This makes a thick and creamy dish that everyone loves. Garnish your dish with fresh cilantro for a pop of color. Lime wedges add a zesty kick. This dish pairs well with a fresh salad or chips. You can also serve it with a cold drink to cool down the heat from the spices. Enjoy your savory steak and queso rice! For the complete recipe, visit the Full Recipe section. Using a cast-iron skillet has many benefits. It heats evenly and holds heat well. This helps sear your steak perfectly. A good sear locks in flavor and juices. Plus, it adds a nice crust. This method is great for high-heat cooking. To marinate your steak, mix olive oil, lime juice, salt, and spices in a bowl. Add the flank steak and let it sit for at least 30 minutes. This adds depth and flavor. You can marinate longer for even better taste. To elevate your dish, consider these spices: - Cumin - Paprika - Garlic powder - Onion powder These spices enhance the steak and rice flavor. You can also try mixing in some fresh herbs. For spice lovers, add chopped jalapeños or cayenne pepper. These options bring heat and zest. Adjust to your taste, but start small. You can always add more heat later! This meal is balanced with protein, carbs, and fats. A serving has about: - 450 calories - 25g protein - 50g carbs - 15g fat If you want healthier options, swap white rice for brown rice. Brown rice adds fiber and nutrients. You can also use leaner cuts of steak. This reduces fat without losing flavor. {{image_2}} You can switch up your proteins. If you prefer chicken, use boneless thighs or breasts. For a plant-based option, tofu works well. Press the tofu to remove water, then cube and sauté it until golden. Queso can vary in flavor and texture. You could make your own queso with cheese, milk, and spices. This gives you control over the taste. Store-bought queso is convenient but may have extra additives. When choosing cheese, consider cheddar for a sharp flavor. Nacho cheese offers a creamy and smooth texture. Each type brings a different vibe to the dish. You can serve your dish in many ways. For a burrito bowl, layer rice, steak, and queso in a bowl. Top with fresh veggies and cilantro. Another fun option is to wrap the steak and queso in a tortilla for a quesadilla. You can also make tacos by filling corn tortillas with the mixture. Each style adds a new twist to your meal. To store leftovers safely, let the dish cool first. Place it in an airtight container. Label the container with the date. This helps you keep track of freshness. The expected shelf-life is about 3 to 4 days in the fridge. For freezing Steak & Queso Rice, portion it into smaller containers. Leave some space for expansion as it freezes. Make sure to seal the containers tightly. It can last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge for best results. To avoid dryness when reheating, add a splash of chicken broth. This keeps the rice moist and flavorful. You can use a microwave or stove-top method. For the microwave, heat in short bursts, stirring in between. If using the stove, warm it over low heat, stirring gently. To add heat, try these suggestions: - Use diced jalapeños in the skillet. - Mix in hot sauce before serving. - Add chili powder to the steak. - Use pepper jack cheese instead of queso. These changes will give your meal a fiery kick! Yes, you can use brown rice! However, the cooking time differs. Brown rice takes about 40-45 minutes to cook. You should also add more liquid. Use 2.5 cups of chicken broth for brown rice. This will help it cook properly. Great sides to pair with this dish include: - Simple green salad with lime dressing. - Grilled corn on the cob. - Black beans seasoned with cumin. - Fresh guacamole with tortilla chips. These sides will enhance the meal's flavor and texture. Yes, you can make this dish vegetarian! Here are some substitutes: - Use grilled mushrooms or tofu instead of steak. - Replace queso with a vegan cheese option. - You can also add beans for protein. These swaps will keep the dish tasty and satisfying. For the full recipe, check out the detailed steps above! In this blog post, we covered how to create a flavorful Steak & Queso Rice dish. We explored the key ingredients, provided step-by-step cooking instructions, and shared helpful tips to boost flavors. You discovered various ingredient substitutions for personal preference and learned about storage methods for leftovers. Cooking should be fun and rewarding. With these insights, you can enjoy a delicious meal tailored to your taste, whether you're cooking for yourself or sharing with others. Enjoy your cooking journeys!

Steak & Queso Rice

Indulge in a flavorful Steak & Queso Rice Fiesta that’s perfect for any dinner! This delicious meal features tender flank steak, aromatic veggies, and creamy queso cheese all mixed with perfectly cooked rice. In just 30 minutes, you can serve a dish that’s bursting with taste and freshness. Click through now to explore this simple and satisfying recipe that will elevate your weeknight dinners and impress your family!
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Ingredients
  

1 lb flank steak, sliced into thin strips

1 cup long-grain white rice

2 cups chicken broth

1 cup queso cheese (store-bought or homemade)

1 bell pepper, diced (any color)

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Cook the Rice: In a medium saucepan, combine the long-grain rice with chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the broth is absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork.

    Sear the Steak: While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Season the sliced flank steak with salt, pepper, cumin, and paprika. Add the steak to the skillet and sear for 3-4 minutes until browned and cooked through. Remove the steak from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the chopped onion, diced bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.

        Combine Ingredients: Return the cooked steak to the skillet with the vegetables and mix well. Add the cooked rice to the skillet and stir to combine all the ingredients evenly.

          Add Queso: Pour the queso cheese over the steak and rice mixture. Gently stir until the queso melts and coats all the ingredients evenly.

            Serve: Remove from heat and garnish the dish with fresh cilantro. Serve hot with lime wedges on the side for an extra burst of flavor.

              Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4