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
Units
Scale
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
