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Steak Queso Rice Bowl

A warm and cheesy dish featuring seared steak, rice cooked with tomato flavor, and topped with creamy queso.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the rice
  • 1 cup long grain white rice
  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1/2 teaspoon salt
For the toppings
  • seared steak
  • creamy queso
  • fresh herbs

Method
 

Preparation
  1. Heat olive oil in a saucepan over medium heat.
  2. Add the chopped onion and garlic, sauté until softened.
  3. Stir in the rice and cook for another minute.
  4. Pour in the chicken broth and tomato sauce, add salt, and bring to a boil.
  5. Reduce heat, cover, and simmer for about 18-20 minutes, or until rice is cooked.
  6. In a separate pan, sear the steak to your preferred doneness.
Assembly
  1. Assemble the bowls by placing the cooked rice at the base.
  2. Top with seared steak, creamy queso, and garnish with fresh herbs.

Notes

Use a heavy skillet to sear the steak for a good crust. Let the steak rest for 5 minutes before slicing; this keeps the juices inside. Stir the rice once after 10 minutes to prevent sticking. For the queso, melt cheese with milk and stir until smooth. Taste the rice for salt before serving.