Steak and Queso Basmati Rice Recipe

If you’re craving something hearty, flavorful, and downright comforting, you’re in the right place. This Steak and Queso Basmati Rice Recipe has been one of my go-to dishes whenever I want a meal that’s a little special but still easy enough to make after a busy day. The tender steak paired with creamy white queso over fluffy, perfectly cooked basmati rice makes every bite feel like a celebration of simple ingredients done right. Stick with me—I’ll walk you through everything to help you nail this recipe with ease and love every step of the way.

this Recipe

Ingredients You’ll Need

These ingredients work together to create a dish with depth and comfort. Choosing quality steak and fresh spices is key, and don’t skip rinsing the basmati rice to get that fluffy texture we all love.

• Basmati Rice: Its long grains and fragrant aroma make it the star rice for this recipe.
• Chicken Broth: Adds richness and depth to the rice’s cooking liquid.
• Chicken Bouillon Cube: Intensifies the savory flavor without adding extra salt.
• Crushed Tomatoes: Gives the rice a gentle tang and moisture—you can swap for diced tomatoes or tomato sauce if you prefer.
• Garlic: Fresh minced garlic works best to infuse real aroma.
• Onion (optional): A finely chopped small onion adds sweetness and depth.
• Paprika & Cumin: These spices bring warmth and a subtle smokiness.
• Salt and Pepper: For seasoning—adjust to your taste!
• Olive Oil: Used for sautéing and adding moisture.
• Sirloin Steak: Choose fresh cuts and slice thinly—this cooks fast and stays tender.
• Butter: Adds richness when cooking the steak.
• Montreal Steak Seasoning: A fantastic flavorful blend that gives the steak that pop.
• White Queso: The melty topping that ties the whole dish together.
• Fresh Cilantro: Brightens the plate and adds freshness.
• Flour Tortillas (optional): Perfect for scooping and making bites even more fun.

Variations

I love tweaking this Steak and Queso Basmati Rice Recipe depending on what I have on hand or whether I want to dial things up a bit. It’s a super flexible dish that invites personalization.

• Vegetarian Version: I’ve swapped out the steak for grilled vegetables or marinated tofu, and it’s surprisingly delicious.
• Spice Level: When I need some heat, I add chopped jalapeños or a dash of chili flakes—your call!
• Different Rice: Sometimes I use jasmine or long-grain rice if basmati is elusive. It’s not exactly the same but still tasty.
• Cheese Swap: If you don’t have white queso, a melty Monterey Jack or mild mozzarella works well to give that creamy finish.

How to Make Steak and Queso Basmati Rice Recipe

Step 1: Prep and Rinse the Rice

This little step changed everything for me. Rinse your basmati rice under cold water until the water runs clear—that means you’re washing away excess starch that can make your rice clumpy or sticky. I usually rinse it 3-4 times. Once rinsed, let it drain well while you prep the rest.

Step 2: Sauté Aromatics and Toast the Rice

Heat olive oil over medium heat in your skillet or saucepan. Toss in the minced garlic and chopped onion if you’re using it, and sauté for about 2-3 minutes until the onions turn translucent and garlic smells amazing. Next, add your rinsed rice and stir constantly for about 2 minutes—this toasts the rice lightly and helps it soak up all those great aromatics. Trust me, it makes a BIG difference!

Step 3: Add Liquids and Seasonings

Pour in the crushed tomatoes and chicken broth, then crumble the chicken bouillon cube into the mix. Sprinkle in paprika, cumin, salt, and pepper. Stir everything together so the flavors meld. It’s the magic base for your rice to get cooked perfectly.

Step 4: Cook the Rice

Bring your mixture up to a boil, then cover the skillet and reduce the heat to low. Let it simmer gently for about 18-20 minutes. Don’t peek too often—once the rice is tender and all the liquid is absorbed, it’s ready. Then remove it from the heat and let it rest for five minutes, still covered. This resting time helps the rice relax and become perfectly fluffy.

Step 5: Season and Cook the Steak

While your rice is cooking, season your sirloin steak strips liberally with Montreal steak seasoning on both sides. Heat olive oil and butter together in another skillet over medium-high heat. When hot, add the steak and cook for 4-5 minutes per side for medium-rare—adjust if you like yours more done. This combo of butter and oil gives your steak a lovely sear and keeps it juicy.

Step 6: Assemble and Add the Queso

Fluff your cooked basmati rice with a fork. Pile the steak strips on top, then generously drizzle with creamy white queso. The creamy queso brings an indulgent finish that makes this dish unforgettable.

Step 7: Garnish and Serve

Top with fresh cilantro for a burst of brightness. I almost always serve mine with warm flour tortillas on the side for scooping—makes the meal extra fun and comforting.

How to Serve Steak and Queso Basmati Rice Recipe

Garnishes

I love topping this dish with fresh cilantro because it adds a pop of color and a refreshing herbaceous note that balances the rich queso and steak. Sometimes I also sprinkle chopped green onions or a squeeze of lime for a bit of tangy brightness—both are nice twists.

Side Dishes

For sides, I usually keep it simple. A crisp garden salad or some roasted veggies pair beautifully without competing with the main dish. On busy nights, I serve it straight with warm flour tortillas—you’ll love wrapping bites in those tortillas for a handheld treat.

Creative Ways to Present

For special occasions, I like to plate this Steak and Queso Basmati Rice Recipe in small individual bowls layered with the steak, rice, queso, and topped with colorful garnishes—makes it fun and festive. You can also turn it into a rice bowl with avocado slices, pickled onions, and a drizzle of hot sauce for a restaurant-style feel at home.

Make Ahead and Storage

Storing Leftovers

Leftover Steak and Queso Basmati Rice stores beautifully in an airtight container in the fridge for up to 3 days. I find it holds its texture well without getting mushy. Just make sure to cool it completely before sealing to prevent condensation.

Freezing

I’ve frozen this recipe a few times with good results. I portion it into airtight containers or heavy-duty freezer bags and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge. The steak might lose a little texture, but reheating with care helps keep everything tasty.

Reheating

The best way to reheat is on the stovetop in a skillet over medium heat, stirring gently and adding a splash of broth or water to keep it from drying out. Microwave works fine too—cover and add a little moisture for best results. This helps the cheese melt nicely again and keeps the rice fluffy.

FAQs

Final Thoughts

This Steak and Queso Basmati Rice Recipe holds a special place in my kitchen because it effortlessly blends simplicity with rich, bold flavors. It’s one of those dishes that feels like a warm hug on a plate—perfect for feeding family, impressing friends, or just treating yourself. Once you make it a couple times, you’ll find your own variations and tricks, and I promise it’ll be a meal you turn to time and again. Give it a try—you won’t regret it!

Print