why make this recipe
Irresistible Steak & Queso Rice is a delightful meal that brings vibrant Tex-Mex flavors right to your dining table. It’s perfect for a cozy night in, providing a warm and filling dish that tantalizes your taste buds. This recipe combines tender sirloin steak with creamy queso and perfectly cooked basmati rice, making it an all-in-one dinner option that is both satisfying and delicious. Plus, it’s easy to make, allowing you to spend more time enjoying your meal and less time in the kitchen.
how to make Irresistible Steak & Queso Rice
Ingredients
- 1 cup Basmati Rice (Rinse before cooking.)
- 2 cups Chicken Broth (Use vegetable broth for vegetarian option.)
- 1 cube Chicken Bouillon (Omit if using a strong broth.)
- 1 can Crushed Tomatoes (Can replace with diced or tomato sauce.)
- 2 cloves Garlic (Fresh is recommended.)
- 1 medium Onion (Optional but recommended.)
- 1 teaspoon Paprika (Smoked paprika is a unique option.)
- 1 teaspoon Cumin (For signature Tex-Mex flavor.)
- to taste Salt & Pepper
- 2 tablespoons Olive Oil (Can substitute with avocado oil or butter.)
- 1 pound Sirloin Steak (Can substitute with grilled veggies or tofu.)
- 1 tablespoon Butter (Use ghee for lactose-free option.)
- to taste Montreal Steak Seasoning (Customizable to taste.)
- 1 cup White Queso (Can substitute with cheddar or non-dairy cheese.)
- to taste Fresh Cilantro (Optional but recommended.)
- as needed Flour Tortillas (Optional, serve alongside for dipping.)
Directions
- Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch.
- In a medium saucepan, combine the rinsed rice, chicken broth, and chicken bouillon cube. Bring it to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.
- Season the sirloin steak with Montreal steak seasoning. Push the onion and garlic to one side of the skillet and place the steak in the pan. Cook the steak for about 4-5 minutes on each side or until it reaches your desired doneness. Once cooked, remove the steak and let it rest.
- Add crushed tomatoes, smoked paprika, cumin, salt, and pepper to the skillet. Stir well and cook for about 5 minutes.
- Slice the rested steak thinly. Add the cooked rice to the skillet along with the sliced steak. Stir to combine and let it cook for another 2-3 minutes.
- Remove the pan from the heat and stir in the white queso until it melts and combines with the rice and steak.
- Garnish with fresh cilantro if desired.
how to serve Irresistible Steak & Queso Rice
Serve the Steak & Queso Rice warm in bowls. You can add some tortilla chips or warm flour tortillas on the side for dipping. This dish also works well topped with extra cheese or avocado for an even richer flavor.
how to store Irresistible Steak & Queso Rice
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through. If the rice seems dry, add a splash of chicken broth or water before reheating.
tips to make Irresistible Steak & Queso Rice
- For an added kick, consider incorporating diced jalapeños or chili powder.
- Make it vegetarian by substituting the steak with grilled veggies or tofu.
- Pair it with a side salad for a complete meal.
variation
You can customize this recipe by swapping the proteins or adjusting the seasonings to fit your taste. Try adding black beans for a heartier version or even using shrimp instead of steak.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the rice and cooking the steak in advance. Just combine and heat everything up before serving.
What can I use instead of Basmati rice?
You can replace Basmati rice with any long-grain rice or even quinoa for a healthier option.
Is this recipe gluten-free?
Yes, if you use corn tortillas instead of flour tortillas and ensure that the cheese is gluten-free, this dish can be made gluten-free.
Steak & Queso Rice
Ingredients
For the Rice
- 1 cup Basmati Rice Rinse before cooking.
- 2 cups Chicken Broth Use vegetable broth for vegetarian option.
- 1 cube Chicken Bouillon Omit if using a strong broth.
For the Sauce
- 1 can Crushed Tomatoes Can replace with diced or tomato sauce.
- 2 cloves Garlic Fresh is recommended.
- 1 medium Onion Optional but recommended.
- 1 teaspoon Paprika Smoked paprika is a unique option.
- 1 teaspoon Cumin For signature Tex-Mex flavor.
- to taste Salt & Pepper
For the Steak
- 2 tablespoons Olive Oil Can substitute with avocado oil or butter.
- 1 pound Sirloin Steak Can substitute with grilled veggies or tofu.
- 1 tablespoon Butter Use ghee for lactose-free option.
- to taste Montreal Steak Seasoning Customizable to taste.
For Serving
- 1 cup White Queso Can substitute with cheddar or non-dairy cheese.
- to taste Fresh Cilantro Optional but recommended.
- as needed Flour Tortillas Optional, serve alongside for dipping.
Instructions
Preparation
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, chicken broth, and chicken bouillon cube. Bring it to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
Cooking
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.
- Season the sirloin steak with Montreal steak seasoning. Push the onion and garlic to one side of the skillet and place the steak in the pan. Cook the steak for about 4-5 minutes on each side or until it reaches your desired doneness. Once cooked, remove the steak and let it rest.
- Add crushed tomatoes, smoked paprika, cumin, salt, and pepper to the skillet. Stir well and cook for about 5 minutes.
- Slice the rested steak thinly. Add the cooked rice to the skillet along with the sliced steak. Stir to combine and let it cook for another 2-3 minutes.
- Remove the pan from the heat and stir in the white queso until it melts and combines with the rice and steak.
- Garnish with fresh cilantro if desired.