Description
A flavorful and hearty Steak & Queso Rice recipe combining perfectly cooked basmati rice infused with tomatoes and spices, topped with seared Montreal-seasoned sirloin steak and creamy white queso, garnished with fresh cilantro. Ideal as a satisfying main dish with optional 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 ensure fluffy cooked rice.
- Sauté Garlic and Onion: Heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until translucent and fragrant.
- Toast the Rice: Add the rinsed rice to the skillet with the garlic and onion. Toast the rice for about 2 minutes, stirring frequently to slightly brown the grains 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, combining all ingredients evenly.
- Cook the Rice: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 18-20 minutes, or until the rice absorbs the liquid and is tender.
- Rest and Fluff: Remove from heat and let the rice sit covered for 5 minutes to finish steaming. Then fluff the rice gently with a fork.
- Prep Steak: Meanwhile, season the sirloin steak strips generously with Montreal steak seasoning.
- Cook Steak: Heat butter in a separate skillet over medium-high heat. Sear the steak strips for about 4-5 minutes per side or until cooked to desired doneness with a nice brown crust.
- Add Steak to Pan: After fluffing the rice, place the cooked steak strips on top of the rice in the skillet or serving dish. Drizzle warm white queso over the steak and rice.
- Garnish and Serve: Garnish the dish with fresh cilantro. Serve immediately, optionally alongside warm flour tortillas.
Notes
- Rinsing the rice is key to avoiding clumpy or sticky texture.
- If you prefer, you can omit the onion for a milder flavor.
- Adjust seasoning and spice levels according to taste.
- Use fresh queso or a quality store-bought white queso for best flavor.
- Flour tortillas are optional but add a nice complementary texture and can be used to scoop up the rice and steak.
- Resting the rice after cooking ensures the grains finish steaming and become fluffy.
