Seasoned sliced steak served over toasted jasmine rice simmered in chicken broth, then smothered in creamy white queso and fresh cilantro. Enjoy it straight from the skillet or wrapped in warm flour tortillas.
RBy Runyons0616
Servings
6
1.5 lb Sirloin or New York Strip steak, sliced thin
0.5 tsp Salt
0.5 tsp Black pepper
1 tsp Cumin
1 tsp Dried cilantro
1 tsp Garlic powder
1 tsp Onion powder
2 tsp Chili powder
2 cup Jasmine rice, rinsed
2 tbsp Olive oil, divided
1 piece Onion, chopped
3 cup Chicken broth
1 tbsp Tomato bouillon
1.5 cup White queso
1 tbsp Fresh cilantro
1 package Fajita size flour tortillas
Calories
844 kcal
Protein
56g
Carbs
80g
Fat
33g
Fiber
3g
Sugar
2g
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Prepare Steak
1. Slice the steak into thin pieces. Add the sliced steak to a bowl with 1 tbsp of the olive oil. Season with salt, pepper, cumin, dried cilantro, garlic powder, onion powder, and chili powder. Stir until steak is well coated in seasoning and oil. Set aside.
1.5 lb Sirloin or New York Strip steak, sliced thin,
0.5 tsp Salt,
0.5 tsp Black pepper,
1 tsp Cumin,
1 tsp Dried cilantro,
1 tsp Garlic powder,
1 tsp Onion powder,
2 tsp Chili powder,
1 tbsp Olive oil, divided
Cook Rice
2. Rinse the Jasmine rice. Add rice to a skillet over medium-high heat. Add the remaining olive oil and stir the rice around the skillet, letting it toast for 4-5 minutes.
2 cup Jasmine rice, rinsed,
1 tbsp Olive oil, divided
3. Add the chopped onion and tomato bouillon to the skillet. Stir well. Add the chicken broth. Stir well and let cook until it starts bubbling.
4. Once the whole skillet is bubbling, cover with a lid, lower the heat to medium low, and let cook for about 18 minutes or until rice is tender.
Cook Steak
5. While the rice is cooking, heat a skillet over medium-high heat. Cook the steak until it is cooked to your liking, about 10 minutes. Remove it from the heat.
Assemble and Serve
6. Top the cooked rice with the steak and pour white queso over the skillet of steak and rice. Top with fresh cilantro. Serve as is or inside of flour tortillas.
1.5 lb Sirloin or New York Strip steak, sliced thin,
1.5 cup White queso,
1 tbsp Fresh cilantro,
1 package Fajita size flour tortillas
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