Ingredients
Scale
- 1 lb sirloin steak, cut into bite-sized pieces
- 1 cup long-grain white rice
- 1 cup queso sauce (store-bought or homemade)
- 1 cup bell peppers, diced (any colors)
- 1 medium sweet onion, diced
- ½ cup fresh cilantro, chopped
- ½ cup sour cream (or Greek yogurt)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Marinate the steak for at least 30 minutes for enhanced flavor.
- In a large skillet over medium-high heat, add olive oil and sear the marinated steak for about 5-7 minutes until browned.
- Add diced onions and bell peppers to the skillet; sauté until softened (about 3-4 minutes).
- Prepare rice according to package instructions; fluff once cooked.
- In a small saucepan over low heat, warm the queso sauce until smooth.
- Combine cooked rice with steak and veggies in the skillet. Pour in queso sauce and stir until well mixed.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg