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Steak Fajitas over Mexican Rice with Queso
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Steak Fajitas over Mexican Rice with Queso

1 h 15 minServes 6Nutri-Score C€€
from @camcancoook1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck eye steak (sliced into strips)Meat680 g
  • red onion (sliced)Produce1 piece
  • bell peppers (sliced)Produce2 pieces
  • olive oilPantry30 ml
  • garlic (chopped)Produce4 pieces
  • saltSpices5 g
  • pepperSpices2 g
  • adobo seasoningSpices15 g
  • chili powderSpices5 g
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • paprikaSpices2 g
  • cuminSpices1 g
  • dried oreganoSpices1 g
  • long grain parboiled rice (thoroughly washed)Grains370 g
  • onion (1/4 chopped for the rice, 1/2 for the tomato blend)Produce1 piece
  • tomato bouillonPantry8 g
  • chicken bouillonPantry8 g
  • sazonSpices3 g
  • white pepperSpices2 g
  • water (for the rice and the tomato blend)Other540 ml
  • jalapeño (whole)Produce1 piece
  • tomato (large, for the blend)Produce1 piece
  • oilPantry30 ml
  • flourPantry15 g
  • evaporated milkDairy710 ml
  • Monterey Jack cheese (shredded)Dairy225 g
  • chopped green chiles (chopped)Pantry55 g
  • jalapeño peppers (chopped)Produce55 g

per serving

Nutrition

616kcal

Carbs
53 g
Proteins
35 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Frying pan
  • Saucepan
  • Mixing bowl

step by step

Method

  1. Marinate the steak

    • Slice the steak into strips and coat with olive oil.
    • Season with salt, pepper, adobo, chili powder, garlic powder, onion powder, paprika, cumin and dried oregano.
    • Set aside to marinate while preparing the rice.
    Step 1

  2. Blend the tomato mixture

    • Blend the tomato, onion, garlic and water until smooth.
    Step 2

  3. Toast the rice

    • Add chopped onion to a medium-heat pan and cook until translucent.
    • Add the washed rice and toast it.
    • Season with chicken bouillon, tomato bouillon, sazon and white pepper.
    Step 3

  4. Cook the Mexican rice

    • Pour in the tomato blend and combine well.
    • Add enough water to cover the rice and bring to a boil.
    • Add the jalapeño, lower the heat, cover with a lid and cook for 25 minutes.
    Step 4

  5. Steam the rice

    • Fluff the rice and let it steam off the heat.
    Step 5

  6. Sear the steak

    • Sear the steak on each side until a crust forms.
    • Remove from the pan.
    Step 6

  7. Cook the fajita vegetables

    • Add the sliced onions and peppers to the pan and cook until translucent.
    • Add the garlic and the chopped steak and combine.
    Step 7

  8. Make the queso

    • Add oil and flour to a low-heat pan to create a roux.
    • Pour in the evaporated milk and bring to a simmer.
    • Add the shredded Monterey Jack cheese, green chiles and jalapeño peppers, then season with salt and pepper.
    Step 8

  9. Serve

    • Serve the steak fajitas over the Mexican rice with the queso on the side.
    Step 9
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