Mexican sour cream rice with steak

Name: Mexican sour cream rice with steak
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 2 Onions; 50 g Gouda cheese; 50 g Cheddar cheese; 1 Pot of coriander; 2 green chillies; 1 can(s) (425 ml) Vegetable corn; 3 TABLESPOONS Sunflower oil; 250 g sour cream; 4 Rib eye steaks (approx. 200 g each); 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
2 Onions
50 g Gouda cheese
50 g Cheddar cheese
1 Pot of coriander
2 green chillies
1 can(s) (425 ml) Vegetable corn
3 TABLESPOONS Sunflower oil
250 g sour cream
4 Rib eye steaks (approx. 200 g each)
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and chop the onions. Grate cheese. Wash coriander, shake dry, remove leaves except for something to garnish, pluck from stalks and chop. Wash the chillies, cut into fine rings
2
Pour rice and corn separately into a sieve. Heat 1 tablespoon of oil in a saucepan. Sauté diced onions for about 4 minutes until translucent. Add rice, half cheese, corn, coriander, sour cream and chili rings, except for something to sprinkle, and mix. Put into a greased casserole dish and sprinkle with the rest of the cheese. Bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes
3
Wash the meat, dab dry and season with salt. Heat 1 tablespoon of oil in 2 pans and fry the steaks for approx. 6 minutes each, turning them over. Season with pepper. Arrange meat and rice on plates. Sprinkle with chilli rings and garnish with coriander