If you are craving something hearty, flavorful, and downright comforting, you have to try this Steak & Queso Rice Recipe. Combining tender sirloin steak with creamy, tangy queso atop perfectly cooked, seasoned rice creates a meal that’s both satisfying and packed with vibrant Tex-Mex flair. It’s a one-pan wonder that brings together simple ingredients in a way that makes every bite feel like a celebration. Whether it’s a weeknight dinner or a special gathering, this dish promises to wow anyone lucky enough to taste it.
Ingredients You’ll Need
Each ingredient in this Steak & Queso Rice Recipe plays a pivotal role, blending together beautifully to build layers of flavor, texture, and color. The balance of spices, the richness of the meat, and the creamy queso make this dish truly unforgettable.
- Long grain white rice (1 cup): The perfect base for soaking up all the rich tomato and broth flavors.
- Olive oil (2 tablespoons): Adds a lovely depth when toasting the rice and sautéing aromatics.
- Small onion, finely chopped (1): Brings sweetness and texture to the dish’s foundation.
- Minced garlic (1 tablespoon): Offers that irresistible aromatic punch everyone loves.
- Chicken broth (2 cups): Infuses the rice with savory warmth and moisture.
- Tomato sauce (8 ounces): Gives a subtle tang and vibrant color that elevates the whole plate.
- Salt (½ teaspoon): Enhances the natural flavors of all ingredients.
- Black pepper (½ teaspoon): Adds a gentle kick of heat and complexity.
- Ground cumin (1 teaspoon): Provides that signature earthy, smoky undertone essential to this dish.
- Dried cilantro (1 teaspoon): Imparts fresh herbal notes to brighten the flavors.
- Sirloin steak, sliced (1 pound): Juicy and tender, it’s the star protein that makes this meal so satisfying.
- Butter (2 tablespoons): Melts into the steak pan adding richness and a silky finish.
- Montreal steak spice (to taste): A robust seasoning to give the steak a bold, mouthwatering crust.
- Pancho’s White Queso (sufficient for drizzling): Creamy, cheesy, and a little spicy, it ties the whole plate together wonderfully.
- Fresh cilantro, chopped (for garnishing): Adds a burst of color and fresh herbal flavor at the end.
- Flour tortillas (for serving): Perfect for scooping up the steak and rice or wrapping it all into a delicious bite.
How to Make Steak & Queso Rice Recipe
Step 1: Toast the Rice and Sauté Aromatics
Start by heating olive oil in a large skillet over medium heat until shimmering. Add the long grain white rice and keep stirring to toast it lightly until it develops a subtle golden hue. This toasting step is key as it adds a nutty depth to the rice, making every mouthful more flavorful. Next, toss in the finely chopped onion and minced garlic. Lower the heat to medium-low and gently sauté until the onion softens and becomes translucent, releasing a delicious aroma that signals the beginning of something special.
Step 2: Cook the Rice in Broth and Tomato Sauce
Pour in the chicken broth and tomato sauce, stirring everything together to coat the rice evenly. Add the salt, black pepper, cumin, and dried cilantro, giving the mixture a good stir so the spices are well distributed. Bring the skillet to a lively boil for about two minutes, then turn the heat down to low, cover tightly, and let the rice simmer for 20 minutes. This slow cooking allows the rice to soak up all those wonderful flavors and become tender with a slightly rich tomato backdrop.
Step 3: Cook the Steak with Montreal Spice
While the rice simmers, melt butter in a separate large skillet over medium-high heat. Add the sliced sirloin steak and season liberally with Montreal steak spice, which gives the meat a robust, peppery coating. Cook the steak, stirring occasionally, until it reaches your preferred doneness. The butter helps the steak develop a beautiful sear and luscious richness. Once ready, remove the steak from the skillet and keep warm as you finish the rice.
Step 4: Let the Rice Rest for Perfect Texture
After the 20-minute simmer, turn off the heat but leave the skillet covered. Let the rice sit undisturbed for another 10 minutes. This resting step allows the grains to finish absorbing any remaining moisture and firm up just right, giving you tender, fluffy rice packed with flavor.
Step 5: Assemble and Drizzle with Cheese
Fluff the rice gently with a fork and spread it out on your serving platter. Layer the sliced steak evenly on top, then drizzle Pancho’s White Queso generously over both the steak and rice, ensuring every bite has that creamy cheesy goodness. Finish with a sprinkle of freshly chopped cilantro for freshness and a pop of green color. Serve alongside warm flour tortillas for a truly memorable meal.
How to Serve Steak & Queso Rice Recipe
Garnishes
Fresh cilantro is a must for this dish – its herbal brightness cuts through the richness beautifully. For an extra touch, squeeze of fresh lime juice over the top adds a zesty kick that wakes up all the flavors. If you like, a few slices of jalapeño or a sprinkle of chopped green onions make delightful additions too.
Side Dishes
This Steak & Queso Rice Recipe pairs perfectly with simple sides like a crisp green salad, roasted vegetables, or even a light corn and black bean salad. For a heartier spread, serve it alongside Mexican street corn or guacamole with tortilla chips to round out the meal and elevate the Tex-Mex vibe.
Creative Ways to Present
For a fun twist, turn your Steak & Queso Rice into individual bowls layered with avocado slices, pico de gallo, and a dollop of sour cream. Or roll it all up in warm flour tortillas to make flavorful steak and queso wraps, perfect for an easy handheld dinner. This recipe is so versatile it’s perfect for both casual family meals and festive gatherings.
Make Ahead and Storage
Storing Leftovers
After your meal, cool any leftover Steak & Queso Rice quickly and transfer it to an airtight container. Stored properly in the refrigerator, it will stay fresh for up to 3 days. The flavors often deepen overnight, making for a delicious next-day meal.
Freezing
This dish freezes well if you want to save some for busy days. Pack cooled portions into freezer-safe containers or bags, making sure to remove as much air as possible. It can be frozen for up to 2 months. Keep the queso separate if possible and add it fresh when reheating for the best texture.
Reheating
To reheat, thaw frozen portions in the fridge overnight. Warm gently in a covered skillet over medium heat, stirring occasionally to prevent sticking. If needed, add a splash of broth or water to keep it moist. Drizzle fresh queso on top and garnish with cilantro before serving to bring back all that wonderful creaminess and brightness.
FAQs
Can I use a different cut of steak for the recipe?
Absolutely! While sirloin is ideal for its tenderness and flavor, you can use ribeye, flank steak, or even skirt steak. Just adjust the cooking time slightly depending on the thickness and desired doneness.
Is this recipe spicy?
The Steak & Queso Rice Recipe has mild warmth thanks to the cumin and Montreal steak spice, but it’s not overly spicy. You can always add chopped jalapeños or a dash of hot sauce if you prefer more heat.
Can I make this recipe vegetarian?
To create a vegetarian version, substitute the steak with grilled vegetables like zucchini, bell peppers, and mushrooms. Use vegetable broth instead of chicken broth and enjoy a hearty, meat-free variation with all the cheesy goodness.
What type of rice works best?
Long grain white rice is best for achieving the fluffy and separate grains characteristic of this dish. Avoid short grain or sticky rice, as they tend to clump and won’t give the right texture.
Can I prepare parts of the recipe in advance?
You can chop the onions and garlic ahead of time and slice the steak. Even the rice can be cooked earlier in the day and just reheated, but it’s best to add the queso fresh when serving to keep it creamy and smooth.
Final Thoughts
This Steak & Queso Rice Recipe is a true crowd-pleaser that brings together marvelous flavors and textures with such ease. It’s a dish that feels like a warm hug on a plate, perfect for sharing with loved ones or treating yourself after a busy day. Don’t hesitate to make it your own, and I promise it will quickly become one of your favorite go-to meals!
Print
Steak & Queso Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Steak & Queso Rice is a flavorful and hearty dish featuring perfectly cooked long grain white rice simmered in a savory blend of chicken broth and tomato sauce, topped with tender, Montreal spice-seasoned sirloin steak, and finished with a generous drizzle of creamy Pancho’s White Queso. Served with warm flour tortillas and fresh cilantro garnish, this dish offers a satisfying blend of textures and rich Mexican-inspired flavors, ideal for a comforting family meal.
Ingredients
Rice and Base
- 1 cup of long grain white rice
- 2 tablespoons of olive oil
- 1 small onion (finely chopped)
- 1 tablespoon of minced garlic
- 2 cups of chicken broth
- 8 ounces of tomato sauce
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of dried cilantro
Steak
- 1 pound of sirloin steak (sliced)
- 2 tablespoons of butter
- Seasoning with Montreal steak spice (to taste)
To Serve
- Pancho’s White Queso (sufficient for drizzling)
- Fresh cilantro (chopped, for garnishing)
- Flour tortillas (for serving)
Instructions
- Rice Preparation: Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the rice and stir continuously until it begins to brown slightly, ensuring it does not burn. Following this, introduce the chopped onion and minced garlic into the skillet, continuing to sauté on medium-low heat until they become fragrant and translucent.
- Cooking the Rice: Pour the chicken broth and tomato sauce into the skillet containing the rice. Stir thoroughly to ensure all ingredients are well integrated. Bring the mixture to a brisk boil, then allow it to boil for two minutes. After this, reduce the heat to low, cover the skillet, and permit the rice to simmer for 20 minutes, ensuring the liquid is absorbed and the rice is tender.
- Steak Preparation: Concurrently, melt butter in another large skillet over medium-high heat. Add the sliced sirloin steak to the skillet, seasoning generously with Montreal steak spice. Cook the steak, stirring occasionally, until it reaches the desired level of doneness (usually about 5-7 minutes). Remove the steak from the skillet once cooked.
- Finalizing the Rice: After the rice has simmered for the allotted time, turn off the heat but maintain the skillet covered. Allow the rice to sit covered for an additional 10 minutes; this process helps the rice to continue absorbing flavors and to achieve a perfect texture.
- Assembly and Service: To serve, fluff the cooked rice gently with a fork and arrange it on a serving platter. Layer the cooked steak over the rice, then liberally drizzle Pancho’s White Queso over both the steak and rice. If desired, garnish with freshly chopped cilantro. Accompany with warm flour tortillas for a complete meal.
Notes
- Make sure to brown the rice carefully without burning to enhance the nutty flavor of the dish.
- Adjust the Montreal steak spice according to your preferred level of seasoning and heat.
- If Pancho’s White Queso is unavailable, substitute with a creamy white cheese sauce or queso blanco.
- For a spicier kick, add a pinch of chili powder or chopped jalapeños to the rice while cooking.
- Warm the flour tortillas before serving for the best texture and taste.
