Description
A juicy pan-seared steak served over fluffy white rice and topped with creamy, spiced queso. This dish is a rich and comforting Tex-Mex inspired meal that comes together in under an hour. Perfect for casual nights in or serving guests something satisfying and bold.
Ingredients
1 lb steak (skirt, flank, or ribeye)
Salt and black pepper to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp butter
1 tbsp olive oil
1 cup long-grain white rice
2 cups water
1/2 cup Velveeta cheese
1/2 cup shredded cheddar cheese
1/4 cup milk
1 tbsp diced green chilies
1 tbsp chopped parsley or cilantro (for garnish)
Optional: diced cucumber and tomato with lime juice
Instructions
- Rinse the rice under cold water until it runs clear. In a pot, bring 2 cups water to a boil. Add the rice and a pinch of salt. Cover, reduce heat, and simmer for 18 minutes. Fluff with a fork.
- Season steak with salt, pepper, garlic powder, and onion powder. Heat butter and olive oil in a skillet over medium-high heat. Sear steak for 3-4 minutes per side. Let rest, then slice thinly against the grain.
- In a saucepan over low heat, melt Velveeta and cheddar with milk. Stir in green chilies and garlic powder until smooth.
- Spoon cooked rice onto plates. Top with sliced steak and drizzle with warm queso.
- Garnish with parsley or cilantro. Add a side of diced cucumber and tomato tossed with lime juice, if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner