Steak Cheese and Rice is easy to make and never disappoints! 🌮 INGREDIENTS 1 1/2 lbs Sirloin or New York Strip steak, sliced thin 1/2 tsp each salt and pepper 1 tsp each cumin, dried cilantro, garlic powder, onion powder 2 tsp chili powder 2 cups Jasmine rice rinsed 2 tbsp olive oil divided 1 small onion chopped 3 cups chicken broth 1 tbsp tomato Bouillon 1 1/2 cups White Queso 1 tbsp Fresh Cilantro 1 package Fajita size flour tortillas INSTRUCTIONS Slice 1 1/2 lbs of steak into thin pieces. Add your sliced steak to a bowl with 1 tbsp olive oil. Season with salt, pepper, cumin, dried cilantro, garlic powder, onion powder, and chili powder. Stir until steak is well coated in seasoning and oil. Set aside.   Rinse 2 cups of Jasmine rice. Add rice to a skillet over medium-high heat. Add 1 tbsp of olive oil and stir the rice around the skillet letting it toast up for 4-5 minutes.  Add the chopped onion and tomato bouillon to the skillet. Stir well. Add 3 cups of chicken broth. Stir well and let cook until it starts bubbling.  Once the whole skillet is bubbling, cover with a lid, lower the heat to medium low, and let cook for about 18 minutes or until rice is tender.   While the rice is cooking, heat a skillet over medium-high heat. Cook the steak until it is cooked to your liking. I cooked the steak for about 10 minutes. Remove it from the heat.  Top the cooked rice with the steak and pour white queso over the skillet of steak and rice. Top with fresh cilantro. Serve as is or inside of flour tortillas.  #EasyRecipes #dinner #steak — @cookinginthemidwest TikTok