Ingredients
Scale
- 1.5 lbs beef sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 cups long-grain rice, uncooked
- 3 cups chicken broth
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (12-ounce) can evaporated milk
- 4 ounces cream cheese, cubed
- 8 ounces shredded cheddar cheese
- 4 ounces Monterey Jack cheese, shredded
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed steak and cook until browned on all sides, about 5-7 minutes. Season with salt and pepper. Remove steak from the skillet and set aside.
- Add the chopped onion, minced garlic, and bell pepper to the skillet. Cook until softened, about 5 minutes. Stir in the minced jalapeño, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant.
- Add the uncooked rice to the skillet and stir to coat with the vegetables and spices. Pour in the chicken broth and diced tomatoes and green chilies. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Stir in the evaporated milk and cream cheese until the cream cheese is melted and smooth. Add the cheddar cheese and Monterey Jack cheese and stir until melted and the queso is creamy.
- Return the cooked steak to the skillet and stir to combine with the queso rice. Heat through. Garnish with fresh cilantro and serve hot with lime wedges.
Notes
For a spicier dish, leave the seeds in the jalapeño or add a pinch of cayenne pepper. You can substitute the beef sirloin with chicken or ground turkey. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg