Steak, Cheese, and Rice

Ingredients

• 11 cup long grain white rice(185g)
• 22 tablespoon olive oil(27g)
• 31 small onion(70g)
• 41 tablespoon garlic, minced(9g)
• 52 cup chicken broth(480g)
• 68 oz tomato sauce(227g)
• 70.5 teaspoon salt(3g)
• 80.5 teaspoon black pepper(1g)
• 91 teaspoon cumin(2g)
• 101 teaspoon dried cilantro(1g)
• 111.5 lb NY strip steak(680g)
• 122 tablespoon butter(28g)
• 131 tablespoon Montreal steak seasoning(8g)
• 140.5 cup white queso(120g)
• 150.25 cup fresh cilantro(4g)
• 166 flour tortillas(300g)

Instructions

1. 1Rinse the rice thoroughly under cold water.
2. 2Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the rice and toast, stirring frequently, until lightly golden.
3. 3Add the chopped onion and minced garlic to the skillet. Stir and cook for 2-3 minutes until fragrant.
4. 4Pour in the chicken broth and tomato sauce. Add salt, pepper, cumin, and dried cilantro. Stir well.
5. 5Bring the mixture to a boil, then cover with a lid, reduce heat to medium-low, and simmer for about 20 minutes or until the rice is tender and liquid is absorbed.
6. 6While the rice cooks, cut the NY strip steak into thin strips.
7. 7Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the steak strips and season with Montreal steak seasoning. Cook until steak is browned and cooked to your liking.
8. 8Once the rice is cooked, fluff with a fork. Top the rice with the cooked steak.
9. 9Drizzle white queso over the steak and rice. Sprinkle with fresh cilantro.
10. 10Serve as is or spoon the mixture into flour tortillas to make wraps. Optionally, serve with salsa, pico de gallo, or taco sauce.