Ingredients
Scale
- 1 lb ribeye steak
- 1 cup long-grain white rice
- 1 cup queso blanco
- 1 cup diced bell peppers (red or yellow)
- 1 medium yellow onion, diced
- 2 tsp cumin
- 2 tsp chili powder
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Season the ribeye steak with salt, pepper, cumin, and chili powder. Allow to marinate.
- In a pot, boil 2 cups of water. Add rinsed rice, cover, reduce heat to low, and simmer for 15 minutes.
- In a skillet over medium heat, add olive oil. Sauté diced onions and bell peppers until soft (5-7 minutes).
- In another skillet over high heat, sear the marinated steak for about 4-5 minutes per side until browned. Let rest before slicing.
- Melt queso blanco in the skillet used for veggies over low heat.
- Combine cooked rice with sautéed veggies and sliced steak in a large bowl. Drizzle with lime juice and sprinkle chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg