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Steak, Cheese and Rice
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Steak, Cheese and Rice

45 minServes 6Nutri-Score C€€
from @cookinginthemidwest26 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • sirloin steak (sliced thin)Meat680 g
  • saltSpices3 g
  • black pepperSpices1 g
  • cumin (ground)Spices2 g
  • dried cilantroSpices1 g
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • chili powderSpices5 g
  • jasmine rice (rinsed)Grains400 g
  • olive oil (divided)Pantry30 ml
  • onion (chopped)Produce1 piece
  • chicken brothPantry720 ml
  • tomato bouillonPantry15 g
  • white quesoDairy360 ml
  • fresh cilantro (chopped)Produce5 g
  • flour tortillas (fajita size)Bakery10 pieces

per serving

Nutrition

538kcal

Carbs
57 g
Proteins
29 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Frying pan ×2
  • Mixing bowl

step by step

Method

  1. Season the steak

    • Slice the steak into thin pieces.
    • Add the steak to a bowl with olive oil.
    • Season with salt, pepper, cumin, dried cilantro, garlic powder, onion powder and chili powder.
    • Stir until the steak is well coated in seasoning and oil, then set aside.
    Step 1

  2. Toast the rice

    • Rinse the jasmine rice.
    • Add the rice to a skillet over medium-high heat with olive oil.
    • Stir the rice around the skillet, letting it toast for 4 to 5 minutes.
    • Add the chopped onion and tomato bouillon and stir well.
    Step 2

  3. Cook the rice

    • Add the chicken broth and stir well.
    • Let cook until it starts bubbling.
    • Once the whole skillet is bubbling, cover with a lid, lower the heat to medium low and cook until the rice is tender.
    Step 3

  4. Cook the steak

    • Heat a skillet over medium-high heat.
    • Cook the steak until cooked to your liking, about 10 minutes.
    • Remove from the heat.
    Step 4

  5. Assemble and serve

    • Top the cooked rice with the steak.
    • Pour the white queso over the skillet of steak and rice.
    • Top with fresh cilantro.
    • Serve as is or inside flour tortillas.
    Step 5
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