Description

Steak & Queso Rice is a hearty and flavorful one-pan dish combining tender sirloin steak strips with perfectly cooked basmati rice simmered in a savory tomato and chicken broth mixture, topped with creamy white queso and fresh cilantro. This meal brings together bold spices and comforting textures, perfect for a satisfying dinner served with warm flour tortillas.

Ingredients

Scale

Rice and Broth

2 cups Basmati Rice
2 ½ cups Chicken Broth
1 cube Chicken Bouillon
1 can (about 14 oz) Crushed Tomatoes (can substitute diced tomatoes or tomato sauce)
2 cloves Garlic, minced
1 small Onion, finely chopped (optional)
1 teaspoon Paprika
½ teaspoon Cumin
Salt and pepper to taste
2 tablespoons Olive Oil

Steak

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)

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Instructions

Prep the Rice: Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps keep the rice from getting sticky.
Sauté Garlic and Onion: In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion (if using). Sauté for 2-3 minutes until onions are translucent and garlic is fragrant.
Toast the Rice: Add rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice, which will enhance its flavor.
Add Liquids and Seasonings: Pour in crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper. Stir to combine all ingredients well.
Cook the Rice: Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer for 18-20 minutes or until the rice is tender and all liquid has been absorbed.
Rest and Fluff: Remove skillet from heat and let the rice sit covered for 5 minutes. Then fluff the rice gently with a fork.
Prep Steak: While the rice cooks, season sirloin steak strips generously on both sides with Montreal steak seasoning.
Cook Steak: Heat 1 tablespoon olive oil and 2 tbsp butter in a separate skillet over medium-high heat. Once hot, add the seasoned steak strips. Cook about 4-5 minutes per side for medium-rare or adjust time according to desired doneness.
Combine Steak and Rice: Fluff the rice again, then layer the cooked steak strips over the rice. Generously drizzle white queso on top.
Garnish and Serve: Garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.

Notes

Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or water to keep moist.
Freezing: Freeze leftovers in airtight containers or freezer bags for up to 2 months. Thaw in fridge overnight before reheating.
Make-Ahead: Cook rice and steak separately in advance, refrigerate, then reheat and assemble when ready.
Substitutions: Vegetarian option by substituting steak with grilled vegetables or tofu. Try jasmine or long-grain rice instead of basmati.
Tips: Rinsing rice prevents it from becoming sticky. Use a large skillet for even rice cooking. Adjust steak doneness to your preference. Add jalapeños or chili flakes for spicier flavor if desired.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 550 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 85 mg