Ingredients
1 lb sirloin or ribeye steak, cut into bite-sized pieces
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp cumin
½ tsp chili powder (optional, for spice)
Salt and black pepper, to taste
1 cup long-grain rice
2 cups chicken or vegetable broth
1 cup diced tomatoes (fresh or canned, drained)
1 cup shredded cheese (cheddar, Monterey Jack, or queso blend)
Fresh cilantro, chopped (for garnish)
Instructions
Cook the Rice – In a pot, add rice and broth. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes until fluffy. Stir in the diced tomatoes.
Prepare the Steak – Season steak pieces with paprika, garlic powder, cumin, chili powder, salt, and pepper.
Sear the Steak – Heat olive oil in a skillet over medium-high heat. Sear steak for 2–3 minutes per side until browned and cooked to your liking.
Assemble – Place cooked rice on a serving platter or individual bowls. Top with seared steak. Sprinkle shredded cheese on top, letting it melt from the heat of the steak and rice.
Finish & Serve – Garnish with fresh cilantro and serve hot.
Notes
Cut steak evenly for best results. Rest steak briefly before serving. Add a squeeze of lime for extra brightness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg