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- 1 lb flank steak - 1 cup long-grain white rice - 2 cups beef broth - 1 cup queso blanco cheese, shredded - 1 medium onion, diced - 2 cloves garlic, minced - 1 green bell pepper, diced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving Gather these ingredients before you start cooking. The flank steak adds rich flavor to the dish. Long-grain white rice gives a nice texture. Beef broth enhances the taste of the rice. Queso blanco cheese brings creaminess. Don't forget the veggies! Onion, garlic, and green bell pepper add color and taste. Cumin and smoked paprika give depth to your dish. Olive oil helps to sauté the vegetables. Use salt and pepper to adjust the flavor to your liking. Fresh cilantro makes a nice garnish. Lime wedges add a zesty touch when serving. For more details, check the Full Recipe. First, you need to marinate the flank steak. Mix cumin, smoked paprika, salt, and pepper in a bowl. Rub this mix all over the steak. Let it rest for at least 15 minutes. This step boosts the flavors. For cooking, you can use a skillet or grill. Heat olive oil in a large skillet over medium-high heat. Cook the steak for 4-5 minutes on each side for medium-rare. Adjust time for your desired doneness. After cooking, take the steak out and let it rest for 5 minutes. This helps keep it juicy. Slice it thinly against the grain for the best texture. In the same skillet, add diced onion and green bell pepper. Sauté these for 3-4 minutes until they soften. Then add minced garlic and cook for 1 more minute. This step builds a great base flavor. Next, stir in the long-grain white rice. Toast the rice for about 2 minutes to bring out its nutty flavor. Pour in the beef broth and bring it to a boil. Cover the skillet, lower the heat, and let it simmer for 18-20 minutes. The rice will soak up all the broth and become tender. Once the rice is cooked, it's time to add the queso. Stir in the shredded queso blanco cheese. This makes the dish creamy and rich. Mix well until the cheese melts completely. Taste the rice and add salt and pepper as needed. Now, spoon the cheesy rice onto plates. Top with the sliced steak. Garnish with fresh cilantro and serve with lime wedges. This dish is now ready to enjoy! For the full recipe, refer to the earlier section. - Best cooking temperatures: Cook flank steak at medium-high heat. Aim for 130°F for medium-rare. Use a meat thermometer for accuracy. - Resting tips for optimal juiciness: Let your steak rest for 5 minutes after cooking. This helps the juices stay inside the meat. - Optional spices or ingredients: Try adding chili powder or garlic powder for a kick. Fresh herbs like oregano can also add a nice touch. - Pairing suggestions with side dishes: Serve with a fresh salad or roasted vegetables. They balance the rich, cheesy flavors of the dish. - Ensuring the right texture: Add the queso blanco cheese to the warm rice. Stir until it melts smoothly, creating a creamy texture. - Alternatives for queso blanco: You can use cheddar or Monterey Jack cheese for a different flavor. These cheeses melt well and add a nice taste. {{image_2}} For a meatless take on this dish, you can substitute the flank steak with grilled portobello mushrooms or marinated tofu. Both options provide a hearty base and soak up flavors well. When it comes to cheese, you can use a creamy cashew cheese or a rich cheddar for a similar taste. These substitutes allow you to enjoy the cheesy goodness without the meat. If you like heat, consider adding jalapeños or a splash of hot sauce. This gives the dish a lively kick. For more depth, you can mix in chorizo or spicy sausage. Cook the sausage first to get that rich flavor, then add it when you mix in the rice. This makes the dish bold and exciting. You can switch out long-grain white rice for brown rice or quinoa. Each grain has its own cooking time. For brown rice, increase the liquid to 2 ½ cups and cook for about 40-45 minutes. For quinoa, use 1 ½ cups of broth and cook for around 15 minutes. Each option offers unique flavors and textures. To keep your Steak & Queso Rice fresh, use airtight containers. Glass or plastic containers work well. Store it in the fridge for up to three days. This way, you can enjoy it later without losing flavor. When you are ready to eat, the best way to reheat is on the stove. Place the rice in a skillet over low heat. Add a splash of beef broth to keep it moist. Stir gently until it warms through. This method keeps the dish tasty and creamy. If you want to save some for later, freezing is a great option. Place portions in freezer-safe bags. Remove as much air as possible before sealing. Your dish can stay good for up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Reheat it on the stove as mentioned above. This way, you retain all the yummy flavors from your Steak & Queso Rice. To cook flank steak tenderly, start by marinating it. A simple mix of oil, vinegar, and spices helps. Use cumin and smoked paprika for great flavor. Let it marinate for at least 15 minutes. This step adds moisture and taste. When cooking, use high heat. Heat oil in a skillet until hot. Cook the steak for about 4-5 minutes on each side. This keeps it juicy. After cooking, let it rest for 5 minutes. This helps the juices stay in the meat when you slice it. Yes, you can use other cheeses. Cheddar adds a sharp bite. Monterey Jack gives a smooth texture. Cream cheese can make the dish extra creamy. Just make sure to melt it well for a smooth mix in the rice. Several sides work well with Steak & Queso Rice. A fresh salad adds crunch. Guacamole brings a creamy element. You can also serve black beans for protein. Corn on the cob is a fun, sweet option. These sides make the meal feel complete. Yes, you can make this dish ahead. Cook the steak and rice, then store them separately. Keep them in airtight containers. They last for about 3-4 days in the fridge. When ready to eat, just reheat them in a skillet or microwave. Add fresh cheese before serving for that creamy touch. This recipe serves about four people. Each serving has around 500 calories. It includes protein from the steak and cheese. The rice provides carbs for energy. You also get vitamins from the vegetables. This meal is balanced and satisfying. For a more detailed breakdown, check the Full Recipe for exact nutrition facts. This blog post covered a tasty recipe for steak and queso rice. We discussed ingredients like flank steak, rice, and cheese. We walked through cooking the steak and rice, plus how to make it creamy. I shared tips for perfecting the steak and enhancing flavors. You learned about vegetarian and spicy twists, too. Finally, we covered storing and reheating leftovers. I hope you feel ready to cook this dish and enjoy it with your loved ones. Get started and share your delicious results!

- Steak & Queso Rice

Get ready for a flavorful adventure with our Steak & Queso Rice Fiesta! This easy-to-follow recipe combines succulent flank steak, creamy queso blanco, and vibrant veggies over perfectly cooked rice. Perfect for family dinners or casual gatherings, this dish is sure to impress. Click to explore the full recipe and elevate your mealtime with this delicious fiesta!
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Ingredients
  

1 lb flank steak

1 cup long-grain white rice

2 cups beef broth

1 cup queso blanco cheese, shredded

1 medium onion, diced

2 cloves garlic, minced

1 green bell pepper, diced

1 teaspoon cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Steak: Season the flank steak with cumin, smoked paprika, salt, and pepper. Let it marinate for at least 15 minutes to enhance the flavors.

    Cook the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the flank steak and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Once cooked, remove from the skillet and let it rest for 5 minutes before slicing thinly against the grain.

      Cook the Rice: In the same skillet, add the diced onion and green bell pepper. Sauté for 3-4 minutes or until softened. Add the minced garlic and sauté for 1 more minute until fragrant.

        Add the Rice: Stir in the long-grain white rice, allowing it to toast slightly for about 2 minutes. Pour in the beef broth, bringing it to a boil. Cover the skillet, reduce the heat to low, and simmer for 18-20 minutes until the rice is cooked and has absorbed all the liquid.

          Incorporate Queso: Once the rice is ready, stir in the shredded queso blanco cheese until melted and creamy. Season with salt and pepper to taste.

            Serve: To serve, spoon the cheesy rice onto plates, top with sliced steak, and garnish with fresh cilantro and lime wedges.

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 4