If there’s one dish that combines comfort and flair like a culinary crescendo, it’s this delightful Steak & Queso Rice. Bursting with lively flavors and creamy goodness, this recipe is sure to become a staple on your dinner table.
Why You’ll Love This Recipe
- Indulgent Flavors: The combination of sirloin steak and creamy queso creates a rich and satisfying taste.
- Simple Ingredients: Using pantry staples and fresh additions brings this dish together with ease.
- Versatile and Adaptable: Easily customize this recipe to fit dietary needs or taste preferences.
- Perfect for Any Occasion: Whether it’s a family dinner or a special treat, this recipe fits any mealtime setting.
Ingredients You’ll Need
This Steak & Queso Rice comes together with simple yet essential ingredients that each add depth to the dish. Let’s dive into what makes each one special!
- Basmati Rice: This aromatic rice adds a lovely fragrance and texture to the meal.
- Chicken Broth: Enhances the flavor profile of the rice, making it richer and more savory.
- Sirloin Steak: Provides tender, juicy pieces of beef that elevate the dish.
- White Queso: Drizzled over the top, this creamy cheese sauce is the perfect finish.
- Montreal Steak Seasoning: Adds a robust and tantalizing taste to the steak.
Variations
Don’t be afraid to make this Steak & Queso Rice your own! Here are some delicious variations to suit different tastes and preferences.
- Vegetarian Spin: Swap out the steak for grilled vegetables or tofu for a meat-free option.
- Spicy Kick: Add sliced jalapeños or a sprinkle of chili flakes to turn up the heat.
- Different Cheeses: Use cheddar or pepper jack for a different cheesy experience.
How to Make Steak & Queso Rice
Step 1: Prepare the Rice
Begin by rinsing the basmati rice under cold water until it runs clear. This crucial step helps you achieve the perfect texture, avoiding any unwanted stickiness.
Step 2: Sauté and Toast
Sauté minced garlic and chopped onion in olive oil until fragrant, then add the rice and stir for about 2 minutes to toast, integrating the delicious aromas right into the grains.
Step 3: Add and Simmer
Incorporate crushed tomatoes, chicken broth, the bouillon cube, paprika, cumin, salt, and pepper. Bring this vibrant mix to a boil, then reduce to simmer, covering for 18-20 minutes until the rice is tender.
Step 4: Cook the Steak
As the rice cooks, season the steak strips with Montreal steak seasoning. Sear them in a hot skillet with butter until cooked to your preference. Medium-rare takes about 4-5 minutes per side.
Step 5: Assemble and Serve
Fluff the cooked rice, add the steak on top, and drizzle with creamy white queso. Garnish with fresh cilantro, and serve with warm flour tortillas if desired.
Pro Tips for Making Steak & Queso Rice
- Rice Rinsing: To ensure light, fluffy grains, don’t skip rinsing the rice until the water runs clear.
- Searing Steak: Get a good sear by ensuring the skillet is hot and do not overcrowd the pan.
- Choosing the Right Queso: Go for a good-quality queso blanco for optimal creaminess and flavor.
- Balancing Heat: If adding spicy elements, start small and adjust to taste. You can always add more, but you can’t take it out!
How to Serve Steak & Queso Rice
Garnishes
Top your Steak & Queso Rice with fresh cilantro for a burst of color and herbal freshness. A squeeze of lime juice can also add a delightful zing.
Side Dishes
Pair this dish with a simple green salad to keep things fresh, or some grilled vegetables for a lovely contrast of textures.
Creative Ways to Present
Consider serving this dish family-style in a large, shallow dish, with tortillas on the side for a feast-like presentation, perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and store them in the refrigerator for up to 3 days to maintain freshness.
Freezing
This dish freezes beautifully. Store it in an airtight container or freezer bag for up to two months for a ready-made meal on a busy day.
Reheating
To reheat, you can use a microwave or a skillet over medium heat. Adding a splash of broth helps prevent the rice from drying out.
FAQs
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Can I use a different type of rice?
Absolutely! Jasmine or long-grain rice can be used as alternatives. Adjust cooking time as needed.
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How do I make it spicier?
Incorporate sliced jalapeños, chili flakes, or a hot sauce of your choice to turn up the heat.
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Can I make this dish vegetarian?
Yes! Simply replace the steak with grilled vegetables or your favorite meat substitute.
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What can I use instead of queso?
Cheddar, pepper jack, or a homemade cheese sauce can work beautifully as a queso alternative.
Final Thoughts
There’s a certain magic in bringing Steak & Queso Rice to life in your kitchen. It’s about the joy of creating something as satisfying for the eyes as it is for the palate. I hope you’ll find as much joy in making (and devouring) this dish as I have. Bon appétit, my friend!
Print
Steak & Queso Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
Enjoy a flavorful and hearty Steak & Queso Rice dish featuring tender sirloin steak, fragrant basmati rice cooked with tomatoes and spices, topped with creamy white queso and fresh cilantro. Perfect for a satisfying family dinner or meal prep.
Ingredients
Rice and Broth
- 2 cups Basmati Rice
- 2 1/2 cups Chicken Broth
- 1 cube Chicken Bouillon
Vegetables and Seasonings
- 1 can about 14 oz Crushed Tomatoes or diced/tomato sauce
- 2 cloves Garlic minced
- 1 small Onion finely chopped (optional)
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- Salt and pepper to taste
Cooking Fats and Meat
- 2 tablespoons Olive Oil
- 1 pound Sirloin Steak cut into thin strips
- 2 tablespoons Butter
- Montreal steak seasoning to taste
Toppings and Garnish
- White Queso for topping
- Fresh Cilantro for garnish
- Flour tortillas optional for serving
Instructions
- Prep the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch, ensuring fluffy rice.
- Sauté Garlic and Onion: Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sauté for 2-3 minutes until fragrant and translucent.
- Toast the Rice: Add the rinsed rice to the skillet. Stir continuously for about 2 minutes to lightly toast, allowing it to absorb flavors.
- Add Liquids and Seasonings: Pour in crushed tomatoes and chicken broth. Crumble in the chicken bouillon cube. Add paprika, cumin, salt, and pepper. Stir well.
- Cook the Rice: Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Rest and Fluff: Remove from heat and let sit covered for 5 minutes. Fluff with a fork to separate grains.
- Prep Steak: Season sirloin steak strips generously with Montreal steak seasoning.
- Cook Steak: Heat 1 tbsp olive oil and butter in a separate skillet over medium-high heat. Add seasoned steak strips and cook for 4-5 minutes per side for medium-rare, or until desired doneness.
- Combine and Serve: Fluff rice, transfer to serving plates, top with cooked steak, drizzle with white queso, and garnish with fresh cilantro. Serve with warm flour tortillas if desired.
Notes
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave or skillet; add a splash of broth or water to keep moist.
- Freezing: Freeze in airtight containers or freezer bags for up to 2 months. Thaw overnight in fridge and reheat.
- Make Ahead: Prepare rice and steak separately, store, then reheat and assemble when ready to eat.
- Vegetarian Variant: Substitute steak with grilled vegetables or tofu.
- Rice Choices: Use jasmine or long grain rice if preferred.
- Spice It Up: Add jalapeños or chili flakes for extra heat.
Nutrition
- Serving Size: 1 plate (~1/4 of recipe)
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 95 mg
