Steak and Queso Rice Recipe

Directions

• • Rinse your rice under cold water until the water runs clear. This keeps it fluffy and not sticky.

  • Heat olive oil in a large skillet over medium heat. Add garlic and onion and sauté for 2–3 minutes until fragrant.

  • Stir in the rice and toast it for about 2 minutes so it picks up all that flavor.

  • Pour in the tomato sauce and chicken broth. Crumble in the bouillon cube and add paprika, cumin, salt, and pepper. Stir it up.

  • Bring it to a boil, then lower the heat, cover, and let it simmer for about 18–20 minutes until tender and the liquid is absorbed.

  • Remove from heat and let it sit covered for 5 minutes. Then fluff it up.

  • While the rice cooks, season your steak generously with the steak seasoning mix.

  • Heat olive oil and butter in a separate skillet over medium-high heat. Add the steak strips and cook 4–5 minutes, flipping once, until cooked how you like it.

  • Spoon the steak over the rice and drizzle generously with white queso.

  • Finish with fresh cilantro and serve hot.