Ingredients
- Steak (Ribeye, Sirloin, or similar cut) – 1 pound
- Cooked Rice (white or brown) – 3 cups
- Velveeta Cheese – 8 ounces
- Milk – 1/2 cup
- Diced Tomatoes – 1 (14.5 ounce) can, drained
- Green Bell Pepper – 1/2 cup, diced
- Onion – 1/2 cup, diced
- Taco Seasoning – 1 tablespoon
Instructions
- Step 1: Cut the steak into bite-sized pieces and season with salt, pepper, and half of the taco seasoning. Sear in a skillet over medium-high heat until cooked to your desired doneness. Set aside.
- Step 2: In the same skillet, saute the diced onion and green bell pepper until softened, about 5 minutes.
- Step 3: Reduce heat to low. Add the Velveeta cheese and milk to the skillet. Stir constantly until the cheese is melted and smooth.
- Step 4: Stir in the diced tomatoes, cooked rice, and remaining taco seasoning into the cheese sauce. Mix well to combine.
- Step 5: Add the cooked steak pieces to the rice mixture and stir gently to incorporate.
- Step 6: Serve immediately. Garnish with extra diced tomatoes or cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best flavor.
- For reheating, add a splash of milk to the rice mixture before microwaving to restore its creamy texture.
- Serve this steak and queso rice alongside a dollop of sour cream and a sprinkle of fresh cilantro for an extra burst of flavor.
- Chef's tip: Don't overcrowd the skillet when searing the steak; sear in batches to get a nice crust on each piece.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American