Ingredients
Instructions
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
- In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the water is absorbed.
- While the rice is cooking, heat the olive oil in a large skillet over medium-high heat.
- Season the steak strips with garlic powder, onion powder, salt, and pepper.
- Add the steak to the skillet in a single layer. Cook for about 3-4 minutes per side, or until the steak is browned and cooked to your desired level of doneness.
- Remove the steak from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the cheddar cheese, cream cheese, and milk. Stir until the cheeses are melted and the mixture is smooth.
- Stir in the diced tomatoes with green chilies and continue to cook for another 2-3 minutes.
- Once the rice is cooked, fluff it with a fork and stir it into the cheese mixture until well combined.
- Add the steak strips back to the skillet, gently folding them into the creamy queso rice.
- Garnish with chopped cilantro and serve with lime wedges on the side.