Ingredients
Equipment
Method
- In a medium bowl, combine the steak pieces, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
- Heat a large skillet over medium-high heat. Add the steak and cook for 3-5 minutes, or until browned and cooked to your desired doneness. Don't overcrowd the pan; cook in batches if necessary.
- Remove the steak from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute, until fragrant.
- Stir in the rice and cook for 1 minute, to toast the rice slightly. This step helps prevent stickiness!
- Pour in the chicken broth and diced green chilies. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove from heat and stir in the Velveeta cheese and milk. Stir until the cheese is melted and the mixture is smooth and creamy. Add more milk if needed to reach your desired consistency.
- Gently fold the cooked steak into the queso rice.
- Garnish with chopped cilantro, if desired.
- Serve immediately and enjoy!
Notes
For a spicier dish, add a pinch of cayenne pepper to the steak seasoning or use hot diced green chilies. For a milder flavor, use mild cheddar cheese instead of Velveeta, or omit the green chilies altogether. Cooked steak can be stored in the refrigerator for up to 3 days, and the rice can be cooked separately (before adding the cheese) and stored as well. Reheat both components before combining. You can also substitute ground beef or shredded chicken for the steak, and add other vegetables like corn, bell peppers, or black beans to the queso rice.