Ingredients
1 lb steak (sirloin, flank, or skirt), cut into 1/2-inch cubes
2 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 cup long-grain white rice, rinsed
2 cups low-sodium beef broth
1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
8 oz Velveeta cheese, cubed
1 cup shredded cheddar cheese
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh cilantro, chopped (optional)
Sour cream or Greek yogurt, for serving (optional)
Instructions
1. 1. Pat steak cubes dry and season with salt, pepper, chili powder, cumin, and smoked paprika.
2. 2. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Sear steak cubes for 2-3 minutes per side until browned. Remove and set aside.
3. 3. Reduce heat to medium. Add remaining 1 tbsp olive oil and cook onion until softened, about 5-7 minutes. Add garlic and cook 1 minute more.
4. 4. Stir in rice, beef broth, and undrained Rotel. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes until rice is tender and liquid absorbed.
5. 5. Return steak to skillet. Stir in Velveeta and cheddar cheese until melted and creamy.
6. 6. Remove from heat. Taste and adjust seasoning. Garnish with cilantro and serve with sour cream if desired.
Notes
For a spicier version, add cayenne pepper or use hot Rotel. To make it milder, use mild Rotel or omit chili powder. Leftovers keep refrigerated for 3-4 days; reheat with a splash of broth to restore creaminess. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6 g
- Sodium: 1340 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg