Description
A rich Tex-Mex fusion dish featuring tender pan-seared steak, fluffy rice in savory broth, and a melted cheese sauce. Balanced with smoky spices and creamy textures for hearty comfort.
Ingredients
500g beef steak (sirloin or ribeye)
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp black pepper
1 tsp salt
½ tsp chili powder (optional)
1½ cups long-grain white rice
3 cups chicken or beef broth
1 tbsp butter
1 cup queso or Velveeta-style cheese (halal-certified)
½ cup heavy cream
½ cup sour cream
½ tsp onion powder
¼ tsp smoked paprika
Chopped parsley or cilantro (garnish)
Instructions
Pat steak dry and season with garlic powder, paprika, pepper, salt, and chili powder. Heat oil in a skillet over medium-high, cook steak 3-4 minutes per side until browned. Set aside.
In a Dutch oven, combine rice, broth, butter, and salt. Bring to a boil, then simmer 15 minutes until liquid is absorbed.
In a separate saucepan, melt cheese with cream, sour cream, onion powder, smoked paprika, and salt over low heat until smooth.
Fold queso sauce into cooked rice. Top with steak slices and a garnish of herbs. Let rest 5 minutes before serving.
Notes
Use halal-certified cheese if required. Substitute chicken thighs for a halal option. Sauce can be premade and reheated. Store leftovers in an airtight container up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 1g
- Sodium: 1800mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg