Steak Cheese and Rice
Servings: 6 people
Ingredients
- 2 cups Jasmine rice rinsed
- 2 tbsp olive oil divided
- 1 small onion chopped
- 3 cups chicken broth
- 1 tbsp tomato Bouillon
- 1/2 tsp each salt and pepper
- 1 tsp each cumin, dried cilantro, garlic powder, onion powder
- 2 tsp chili powder
- 1 1/2 lbs Sirloin or New York Strip steak sliced thin
- 1 1/2 cups White Queso
- 1 tbsp Fresh Cilantro
- 1 package Fajita size flour tortillas
Instructions
- Slice 1 1/2 lbs of steak into thin pieces.
- Add your sliced steak to a bowl with 1 tbsp olive oil. Season with salt, pepper, cumin, dried cilantro, garlic powder, onion powder, and chili powder. Stir until steak is well coated in seasoning and oil. Set aside.
- Rinse 2 cups of Jasmine rice. Add rice to a skillet over medium-high heat. Add 1 tbsp of olive oil and stir the rice around the skillet letting it toast up for 4-5 minutes.
- Add the chopped onion and tomato bouillon to the skillet. Stir well. Add 3 cups of chicken broth. Stir well and let cook until it starts bubbling.
- Once the whole skillet is bubbling, cover with a lid, lower the heat to medium low, and let cook for about 18 minutes or until rice is tender.
- While the rice is cooking, heat a skillet over medium-high heat. Cook the steak until it is cooked to your liking. I cooked the steak for about 10 minutes. Remove it from the heat.
- Top the cooked rice with the steak and pour white queso over the skillet of steak and rice. Top with fresh cilantro. Serve as is or inside of flour tortillas.
- Enjoy! These are good with salsa, fresh Pico de Gallo, or taco sauce.
Notes
See my Frequently Asked Questions section for more tips!
- I use Jasmine rice for this recipe (not the minute kind). I prefer cooking one-pan meals with Jasmine rice because it cooks pretty consistently. If you use a different type of rice you may need more liquid or need to adjust the cooking time.
- Be sure to rinse your Jasmine rice and drain it well before adding it to your skillet. This will help the rice be fluffy instead of sticky once cooked.
- I typically cook with Olive oil, but you can use any oil you normally use.
- Any store bought or homemade white queso will work for this recipe. If using store-bought I usually use Pancho's from Sam's Club.
- I usually use 1 1/2 lb of sirloin steak or New York strip steak for this recipe.
- I used to make this recipe with a can of tomato sauce, but after testing and making the recipe for years I have found that I prefer the rice with Tomato Bouillon and have updated the recipe.
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