Description
This Steak & Queso Rice recipe combines tender sirloin steak with flavorful basmati rice cooked in a savory tomato and chicken broth mixture, topped with creamy white queso and fresh cilantro. It’s a satisfying, hearty dish perfect for a comforting weeknight dinner, served optionally with warm flour tortillas.
Ingredients
Scale
Rice and Seasonings
- 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 and Toppings
- 1 pound Sirloin Steak, cut into thin strips
- 2 tablespoons Butter
- Montreal steak seasoning to taste
- White Queso for topping (about ½ to 1 cup)
- 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 during cooking.
- Sauté Garlic and Onion: In a large skillet, heat the olive oil over medium heat. Add minced garlic and finely chopped onion, sautéing until translucent and fragrant, about 2-3 minutes.
- Toast the Rice: Add the rinsed rice to the skillet, stirring continuously to toast the grains for about 2 minutes, enhancing the nutty flavor.
- Add Liquids and Seasonings: Pour in the crushed tomatoes, chicken broth, and crumble the chicken bouillon cube into the skillet. Stir in paprika, cumin, salt, and pepper, mixing everything to combine.
- Cook the Rice: Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer gently for 18-20 minutes until the rice is tender and liquid is absorbed.
- Rest and Fluff: Remove the skillet from heat and let the rice sit covered for 5 minutes, allowing it to finish steaming. Fluff with a fork before serving.
- Prep Steak: Season the sirloin steak strips generously with Montreal steak seasoning to infuse bold flavor.
- Cook Steak: In a separate skillet over medium-high heat, melt the butter. Add the steak strips and sear for 4-5 minutes per side until cooked to your desired doneness and nicely browned.
- Add Steak to Pan: Arrange the cooked steak on top of the fluffed rice in the skillet or on serving plates.
- Drizzle with Queso and Garnish: Spoon warm white queso over the steak and rice. Garnish with fresh cilantro leaves for a pop of color and freshness.
- Serve: Serve immediately, optionally accompanied by warm flour tortillas to wrap the steak and rice for a handheld treat.
Notes
- Rinsing the rice is essential to avoid mushy texture.
- Adjust seasoning and spices to your taste preference.
- White queso can be store-bought or homemade based on your preference.
- Flour tortillas make for a great accompaniment but can be omitted for a lighter dish.
- Leftover steak & rice can be refrigerated and reheated for a quick meal.
