Ingredients
- 1 pound flank steak, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
- 1 jalapeño, diced (optional for a kick)
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Feel free to swap the flank steak with chicken or shrimp if you prefer. You can also use brown rice for a healthier twist.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the steak slices with cumin, smoked paprika, salt, and pepper.
- Add the steak to the skillet and cook for 3-4 minutes on each side, until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the rice and stir for a minute until lightly toasted. Pour in the chicken broth and bring to a boil.
- Reduce the heat to low, cover, and let simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the rice is ready, return the steak to the skillet, and sprinkle the Monterey Jack cheese over the top. Cover and let the cheese melt for about 2 minutes.
- Top with crumbled queso fresco, diced jalapeño, and fresh cilantro.
- Serve hot, with lime wedges on the side for squeezing over the top before enjoying.
Cooking is a sensory experience; trust your nose and eyes as much as the clock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International