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- 1 lb flank steak, thinly sliced - 1 cup long-grain rice - 2 cups beef broth - 1 cup queso dip (prepared or store-bought) - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup bell peppers, diced (mix of red and green) - 1 tablespoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - Fresh cilantro, chopped - Lime wedges - Crispy tortilla chips For the best flavor, choose fresh flank steak. Look for bright red meat with good marbling. When picking rice, opt for high-quality long-grain rice for a fluffy texture. A rich beef broth adds depth to the dish. You can either make your queso dip or buy a quality store-bought version. Fresh vegetables, like bell peppers and onions, should feel firm and crisp. For garnishes, fresh herbs like cilantro enhance the dish’s taste. Lime wedges add a fresh, zesty kick. If you enjoy crunch, serve crispy tortilla chips on the side. They make a great addition to this savory meal. You can find the full recipe at the beginning of this article. Start by boiling 2 cups of beef broth in a medium pot. Once it bubbles, add 1 cup of long-grain rice. Cover the pot and lower the heat to a simmer. Cook for 15 to 18 minutes, or until the rice is soft and the broth is gone. Fluff the rice with a fork and set it aside. While the rice cooks, grab your flank steak. Slice it thinly and season it well. Use salt, pepper, 1 tablespoon of chili powder, and 1 teaspoon of cumin. Mix the spices on the meat so the flavor gets deep in. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned steak slices. Make sure to lay them flat in the pan. Don’t crowd the pan; you may need to do it in turns. Sear for 2 to 3 minutes on each side. You want a nice brown crust but not overcooked. Remove the steak and keep it warm. In the same skillet, add 1 medium diced onion and 1 cup of diced bell peppers. Cook for 5 to 7 minutes until they soften. Next, toss in 2 minced garlic cloves and cook for 1 more minute. The garlic will make your kitchen smell great! Now, return the cooked steak to the skillet. Pour in 1 cup of queso dip. Stir everything together so the steak and veggies are coated in the creamy cheese. Heat it for a couple of minutes until warm. To serve, pile a generous amount of rice on a plate. Top it with the steak and queso mix. For a pop of color, sprinkle fresh chopped cilantro on top. Add lime wedges on the side for a zesty kick. You can also serve with crispy tortilla chips for a nice crunch. Check out the Full Recipe for more detailed cooking tips! To get the best steak, start with a good cut. Flank steak is great for this dish. Cut it thin to help it cook fast. Season it well with salt and spices. Heat your skillet hot before adding the steak. Sear it for just a few minutes on each side. This locks in flavors and keeps it juicy. Let it rest for a few minutes after cooking. This helps the juices spread evenly. One big mistake is using too much water. Follow the ratio of one cup of rice to two cups of broth. Always bring the liquid to a boil before adding rice. After adding, cover the pot and lower the heat. Avoid lifting the lid while it cooks. This keeps steam inside for fluffy rice. Once it’s done, fluff it with a fork to separate the grains. Spices make your dish shine! You can add more chili powder for heat. Cumin gives a warm, earthy taste. If you like it smoky, try adding smoked paprika. Fresh herbs like cilantro add brightness. Feel free to mix and match spices based on your taste. Remember, a little goes a long way, so start with small amounts. Store your leftovers in an airtight container. This keeps your steak and queso rice fresh. You can keep it in the fridge for up to three days. To reheat, add a splash of broth or water. This helps keep it moist. If you want to store it longer, freeze it in portions. Just remember to thaw it in the fridge overnight before reheating. For the best taste, enjoy it within a month. {{image_2}} You can easily switch out the steak for tasty veggies. Try using mushrooms, zucchini, or eggplant. These options give you a nice meaty texture. Tofu is another great choice. It absorbs flavors well and adds protein. Simply season and cook it like the steak. You can still enjoy the creamy queso with these swaps. While long-grain rice is a classic choice, you can try other types too. Jasmine rice adds a floral note that pairs well with the dish. Alternatively, short-grain rice offers a stickier texture. If you want a healthier option, quinoa or brown rice works great. Just keep in mind that cooking times may vary. You can use store-bought queso for quick prep. It saves time and tastes good. However, making homemade queso lets you control the flavors. Start with cheese, milk, and spices. Add jalapeños for spice or mix in veggies for more taste. Both options work well, so choose what fits your time and mood. For the full recipe, check out the details above. After enjoying your Steak & Queso Rice, store any leftovers in an airtight container. This helps keep the dish fresh. Let it cool at room temperature for about 30 minutes before sealing. Keep it in the fridge for up to three days. You can freeze Steak & Queso Rice if you want to save it for later. Divide the leftovers into smaller portions. Place each portion in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. This dish can last in the freezer for up to three months. To reheat, first, thaw the rice in the fridge overnight if frozen. Place the rice in a microwave-safe bowl. Add a splash of water to keep it moist. Cover with a lid or a damp paper towel. Heat in the microwave for 2-3 minutes, stirring halfway through. For the best taste, you can also reheat it in a skillet over medium heat. Stir until heated through. Enjoy your flavorful meal just like it was fresh! If you can't find flank steak, you can use sirloin or skirt steak. Both have great flavor and tenderness. You can also try chicken breast or tofu for a lighter option. Just remember to adjust cooking times as needed. Yes, you can prepare this dish ahead of time. Cook the rice and steak, then store them separately in the fridge. This helps keep the rice fluffy and the steak tender. Just reheat them when you are ready to serve. Steak & Queso Rice can last up to three days in the fridge. Make sure to store it in an airtight container. This keeps the flavors fresh and the food safe to eat. Yes, you can use brown rice! It adds a nutty flavor and is healthier. However, it takes longer to cook. You will need about 40-45 minutes for brown rice to become tender. Great sides include a fresh salad, guacamole, or crispy tortilla chips. You could also serve some grilled veggies for added color and taste. These sides complement the flavors of Steak & Queso Rice nicely. This blog post covered how to make a delicious Steak & Queso Rice dish. We explored key ingredients, step-by-step cooking methods, and tips for success. I shared ideas for variations, proper storage, and answered common questions. Remember, great meals start with quality ingredients and careful prep. Whether you’re cooking steak or opting for a vegetarian twist, enjoy the process. Your kitchen will be filled with great flavors and fun. Happy cooking!

Steak & Queso Rice

Indulge in a delicious Sizzling Steak & Queso Rice that combines tender flank steak, flavorful spices, and creamy queso dip for a dish that’s sure to impress! In just 40 minutes, you can create a mouthwatering meal bursting with flavor. Perfect for family dinners or gatherings, this easy recipe is a must-try. Click through to explore the full recipe and elevate your dining experience tonight!
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Ingredients
  

1 lb flank steak, thinly sliced

1 cup long-grain rice

2 cups beef broth

1 cup queso dip (prepared or store-bought)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup bell peppers, diced (mix of red and green)

1 tablespoon chili powder

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Rice: In a medium saucepan, bring the beef broth to a boil. Add the rice, cover, and reduce to a simmer. Cook for about 15-18 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Steak: While the rice is cooking, season the sliced flank steak with salt, pepper, chili powder, and cumin.

      Sear the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steak slices to the skillet in a single layer (you may need to do this in batches). Sear for 2-3 minutes on each side until browned and cooked to your preferred doneness. Remove from the skillet and keep warm.

        Sauté the Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté for about 5-7 minutes until softened. Stir in the minced garlic and sauté for an additional minute until fragrant.

          Combine Ingredients: Return the steak to the skillet with the vegetables. Pour in the prepared queso dip, stirring to combine. Allow it to heat through for a couple of minutes until everything is warm and well mixed.

            Serve: Serve a generous portion of the cooked rice on a plate, topped with the steak and queso mixture.

              Garnish: Sprinkle chopped cilantro over the dish and serve with lime wedges on the side for an extra burst of flavor.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the dish in a large bowl with a lime wedge on top and a sprinkle of fresh cilantro for added color and flavor. You can also serve with crispy tortilla chips on the side for added crunch!