Steak & Rice Bowls

Original Recipe by: Cooking in the Midwest

Ingredients

• 1 cup long grain white rice, rinsed

• 2 Tbsp olive oil or avocado oil (my preference)

• ½ onion, chopped

• 1 Tbsp minced garlic

• 2 cups chicken broth

• 8 oz tomato sauce

• ½ tsp salt

• ½ tsp pepper

• 1 tsp cumin

• 1 tsp dried cilantro/coriander

• ½ tsp chili powder

• ½ tsp smoked paprika

• Pinch of oregano

• Tiny pinch of cayenne

• 1 lb shaved beef (like from Trader Joe’s)

• 2 Tbsp butter

• Montreal steak seasoning (or just your fave)

• Toppings: cilantro, pico de gallo, avocado, shredded lettuce

• (Optional) White Queso sauce, warmed (can mix with splash of milk for easier pouring)

• (Optional) Tortillas

Directions

If you're pressed for time: instead of doing the first three steps, just get an instant Mexican rice mix cooking.

1. Rinse 1 cup of long grain white 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 3 minutes.

2. Add the chopped onion and cook for 2 minutes, then add minced garlicand cook it for 30 seconds. Add seasonings and stir for 30 seconds. Slowly add 2 cups of chicken broth, 1 can of tomato sauce, and all the seasonings. Stir well and let cook until it starts bubbling.

3. Once bubbling, cover with a lid, lower the heat to medium low, and let cook for about 20 minutes or until rice is tender.

4. While the rice is cooking add 2 tbsp of butter to a skillet over medium high heat. Add the cut up steak and season with some steak seasoning. Once the steak is cooked to your liking remove the skillet from the heat.

5. Top the cooked rice with the steak and pour some white queso over the skillet of steak and rice. Add the toppings if you’d like, or serve as is / inside of some tortillas.