Ingredients
Scale
- 1 pound flank steak, sliced into thin strips
- 2 cups cooked white rice
- 1 cup queso blanco
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove steak from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and aromatic, about 3 minutes.
- Stir in the cumin powder and smoked paprika, cooking for an additional minute to release the spices’ flavors.
- Lower the heat to medium and add the cooked rice to the skillet, mixing well to combine with the onion and garlic mixture.
- Pour the queso blanco over the rice, stirring until the cheese is melted and everything is well combined.
- Return the steak to the skillet, mixing it into the rice and queso. Cook for another 2-3 minutes until everything is heated through.
- Garnish with fresh cilantro and serve with lime wedges on the side for an added burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International