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
Scale
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.
