“Steak & Queso Rice.”
Ingredients:
For the Steak:
1 lb (450g) sirloin steak or flank steak, sliced into thin strips
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground cumin
Salt and black pepper, to taste
For the Rice:
1 cup long-grain white rice
2 cups chicken or beef broth
1/2 cup diced onions
1 clove garlic, minced
1 tablespoon olive oil
For the Queso:
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup milk (more if needed)
1 tablespoon all-purpose flour
1 tablespoon butter
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
Salt and black pepper, to taste
For Garnish (Optional):
Chopped fresh cilantro
Sliced jalapeños
Sour cream
Instructions:
Plan the Steak:
In a expansive skillet, warm the olive oil over medium-high heat.
Season the steak strips with garlic powder, onion powder, paprika, ground cumin, salt, and dark pepper.
Add the steak to the skillet and cook until browned and cooked to your wanted level of doneness, approximately 4-5 minutes per side.
Remove the steak from the skillet and set aside.
Cook the Rice:
In a medium pan, warm 1 tablespoon of olive oil over medium heat.
Add the diced onions and cook until mollified, approximately 3-4 minutes.
Stir in the minced garlic and cook for another minute.
Add the rice and cook for 2 minutes, mixing frequently.
Pour in the chicken or meat broth and bring to a boil.
Reduce the warm to moo, cover, and stew for 18-20 minutes, or until the rice is cooked and the fluid is absorbed.
Fluff the rice with a fork and set aside.
Make the Queso:
In a pan, dissolve the butter over medium heat.
Stir in the flour and cook for 1-2 minutes to frame a roux.
Gradually whisk in the drain and cook until the blend is smooth and begins to thicken.
Reduce the warm to moo and include the destroyed cheddar and Monterey Jack cheeses. Blend until the cheese is liquefied and the sauce is
smooth.
Season with chili powder, garlic powder, salt, and dark pepper to taste.
Combine and Serve:
Stir the cooked steak into the queso until well combined.
Serve the steak and queso blend over the cooked rice.
Garnish with chopped new cilantro, cut jalapeños, and a dab of acrid cream if wanted.
