Servings: 6 people
Ingredients
- 1 cup long grain white rice
- 2 tbsp olive oil
- 1 small onion chopped
- 1 tbsp minced garlic
- 2 cups chicken broth
- 8 oz tomato sauce
- 1/2 tsp each of salt and pepper
- 1 tsp each of cumin and dried cilantro
- 1 pound sirloin steak
- 2 tbsp butter
- Montreal steak seasoning
- Pancho’s White Queso
- Fresh Cilantro
- Flour tortillas
Instructions
- Rinse 1 cup of long grain white rice. Add rice to a skillet over medium high heat. Add 2 tbsp of olive oil and stir the rice around the skillet letting it toast up a little bit.
- Add the chopped onion and minced garlic. Stir well. Add 2 cups of chicken broth, 1 can of tomato sauce, and all the seasonings. Stir well and let cook until it starts bubbling.
- Once bubbling, cover with a lid, lower the heat to medium low, and let cook for about 20 minutes or until rice is tender.
- While the rice is cooking add 2 tbsp of butter to a skillet over medium high heat. Add the cut up steak and season with some steak seasoning. Once the steak is cooked to your liking remove the skillet from the heat.
- Top the cooked rice with the steak and pour some white queso over the skillet of steak and rice. Top with fresh cilantro. Serve as is or inside of some flour tortillas.
- Enjoy! These are good with some salsa, fresh Pico de Gallo, or taco sauce.
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