Description
This hearty Steak & Queso Rice recipe combines perfectly cooked basmati rice infused with rich spices and crushed tomatoes, topped with tender, seared sirloin steak and creamy white queso. It’s a flavorful one-pan meal ideal for a satisfying dinner, garnished with fresh cilantro and optionally served with warm flour tortillas.
Ingredients
Scale
Rice and Base
- 2 cups Basmati Rice
- 2 ½ cups Chicken Broth
- 1 cube Chicken Bouillon
- 1 can (about 14 oz) Crushed Tomatoes
- 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
- Montreal steak seasoning to taste
- 2 tablespoons Butter
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 and prevent clumping.
- Sauté Garlic and Onion: Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sautéing until translucent and fragrant, about 2-3 minutes.
- Toast the Rice: Add the rinsed rice to the skillet and toast it for 2 minutes, stirring occasionally to coat each grain with oil and enhance flavor.
- Add Liquids and Seasonings: Pour in the crushed tomatoes, chicken broth, and crumble in the chicken bouillon cube. Stir in paprika, cumin, salt, and pepper to taste. Mix well to combine everything evenly.
- Cook the Rice: Bring the mixture to a boil, then reduce heat to low and cover the skillet. Let it simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
- Rest and Fluff: Remove the skillet from heat and let the rice sit covered for 5 minutes. Then, fluff the rice gently with a fork to separate the grains.
- Prep Steak: Season the sirloin steak strips generously with Montreal steak seasoning, ensuring each piece is well-coated.
- Cook Steak: In a separate skillet, melt butter over medium-high heat. Add the seasoned steak strips and sear each side for 4-5 minutes until nicely browned and cooked to your preferred doneness.
- Add Steak to Pan: Once the steak is cooked, place it on top of the fluffed rice in the skillet or serving dish.
- Drizzle with Queso and Garnish: Drizzle white queso sauce over the steak and rice. Garnish with fresh cilantro leaves for a burst of color and flavor. Serve with warm flour tortillas if desired.
Notes
- For extra flavor, you can marinate the steak in Montreal seasoning and a little olive oil before cooking.
- If you prefer a spicier dish, add a pinch of cayenne pepper or chopped jalapeños when sautéing the garlic and onion.
- White queso can be substituted with shredded Monterey Jack or a creamy cheese dip if preferred.
- Use low-sodium chicken broth and bouillon to reduce salt content if desired.
- Make sure to not overcook the steak to keep it tender and juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
