Description
A flavorful and hearty Steak & Queso Rice recipe featuring tender sirloin steak strips atop fragrant basmati rice cooked with tomatoes, spices, and garlic, all topped with creamy white queso and fresh cilantro. Perfect served with warm flour tortillas for a satisfying meal.
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 (or diced or tomato sauce)
- 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
- 2 tablespoons Butter
- Montreal steak seasoning to taste
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, non-sticky rice.
- Sauté Garlic and Onion: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion if using, then sauté for 2-3 minutes until the onion is translucent and garlic fragrant.
- Toast the Rice: Add the rinsed basmati rice to the skillet and stir continuously for about 2 minutes to lightly toast it and absorb the garlic and onion flavors.
- Add Liquids and Seasonings: Pour in the crushed tomatoes and chicken broth, crumble the chicken bouillon cube into the mix, then add paprika, cumin, salt, and pepper. Stir everything together well.
- Cook the Rice: Bring the mixture to a boil, then reduce heat to low, cover the skillet with a lid, and let it simmer gently for 18-20 minutes until the rice is tender and the liquid is absorbed.
- Rest and Fluff: Remove the skillet from heat and let it sit covered for 5 minutes to allow the rice to fluff up.
- Prep Steak: While the rice is cooking, season the sirloin steak strips generously on both sides with Montreal steak seasoning.
- Cook Steak: In a separate skillet, heat 1 tablespoon olive oil and the butter over medium-high heat. When hot, add the seasoned steak strips and cook for 4-5 minutes per side for medium-rare or until desired doneness.
- Assemble: Fluff the cooked rice, place it on plates or in the skillet, top with the cooked steak strips, and generously drizzle with white queso.
- Garnish and Serve: Garnish with fresh cilantro and serve with warm flour tortillas on the side if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in microwave or in a skillet over medium heat with a splash of broth or water to keep moist.
- Freeze in airtight containers or freezer bags for up to 2 months; thaw overnight in fridge before reheating.
- Can be made ahead by preparing rice and steak separately; reheat and assemble before serving.
- Substitute steak with grilled vegetables or tofu for a vegetarian option.
- Try jasmine or long-grain rice for different flavor profiles.
- Add jalapeños or chili flakes to spice it up.
- Rinsing rice is essential for fluffy, non-sticky results.
- Use a large skillet to ensure even cooking of the rice.
- Cook steak to your preferred doneness; medium-rare takes about 4-5 minutes per side.
- Adjust seasonings to taste as you cook for personalized flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 80 mg
