Description
A cozy, comforting dish of juicy flank or skirt steak paired with creamy pepper jack cheese and fluffy rice, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb flank or skirt steak, thinly sliced against the grain
- 1 tbsp taco seasoning
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup diced bell peppers
- 1 cup shredded pepper jack cheese
- Salt & black pepper to taste
- 1–2 tbsp neutral oil for sautéing
- 1 small onion, finely chopped (optional)
- 1 clove garlic, minced (optional)
- 2 tbsp butter (optional)
- Fresh cilantro or parsley for garnish (optional)
- Lime wedges for serving (optional)
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Pat the steak dry and toss with taco seasoning and a pinch of salt and pepper.
- Heat oil in a skillet over medium-high heat and sear steak in batches for 1–2 minutes per side. Transfer to a plate and keep warm.
- In a pot, bring chicken broth to a boil, then stir in rice and a pinch of salt. Cover and simmer for 15–18 minutes.
- With 3–4 minutes left, add diced bell peppers on top of the rice and steam.
- Once rice is tender, remove from heat and let sit for 2 minutes. Stir in shredded cheese and adjust seasoning.
- Serve the cheesy rice in plates, topped with the seared steak and garnished with cilantro, lime, or sour cream.
Notes
Keep the steak thin for quick cooking. Let the rice rest after cooking before adding cheese for fluffiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: steak, rice, comfort food, cheesy, quick meal, weeknight dinner, easy recipe