06/15/2026
Loco Plate
A hearty Tex-Mex skillet loaded with seasoned ribeye, Gulf shrimp, chicken, fajita vegetables, creamy queso, and flavorful Mexican rice.
Mexican Rice
Ingredients
● 2 cups long-grain rice
● 2 tablespoons oil
● 1 medium onion, chopped
● 2 tablespoons chopped garlic
● 3 tablespoons tomato paste
● 4 cups chicken stock
● 1 tablespoon chicken powder
Instructions
1. Heat oil in a large skillet over medium heat.
2. Add rice and toast until puffed and lightly golden.
3. Add onion and cook 3–5 minutes until translucent.
4. Add garlic and cook for 30 seconds.
5. Stir in tomato paste.
6. Add chicken stock and chicken powder.
7. Bring to a boil, reduce heat, and simmer until the liquid is absorbed, about 15 minutes.
8. Remove from heat and fluff with a fork.
Protein & Vegetables
Ingredients
● Ribeye steak, sliced
● Gulf shrimp, peeled and deveined
● Chicken breast, sliced�(or protein of your choice)
● Salt, pepper, and garlic seasoning to taste
● 2 bell peppers, sliced
● 2 onions, sliced
● 4 fresh jalapeños, sliced
● Queso of your choice
Instructions
1. Season ribeye, shrimp, and chicken with salt, pepper, and garlic seasoning.
2. Let marinate for 30 minutes.
3. Heat a flat-top griddle or large skillet over medium-high heat.
4. Cook proteins until done.
5. Add bell peppers, onions, and jalapeños.
6. Cook until vegetables are tender-crisp.
7. Remove from heat.
Assembly
1. Place a generous serving of Mexican rice on a plate.
2. Top with the cooked proteins.
3. Add the sautéed peppers, onions, and jalapeños.
4. Finish with warm queso.
5. Serve immediately and enjoy!
Optional Toppings
● Fresh cilantro
● Pico de gallo
● Avocado
● Sour cream
● Fresh lime wedges
