Description
This flavorful Steak & Queso Rice recipe combines tender sirloin steak strips with fragrant basmati rice cooked in a rich tomato and chicken broth base, topped with creamy white queso and fresh cilantro for a comforting, satisfying meal. Perfect for a hearty dinner served with warm flour tortillas.
Ingredients
Rice & Sauce
- 2 cups Basmati Rice
- 2 ½ cups Chicken Broth
- 1 cube Chicken Bouillon
- 1 can (about 14 oz) Crushed Tomatoes (or diced tomatoes 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 & Garnish
- White Queso (for topping)
- Fresh Cilantro (for garnish)
- Flour tortillas (optional for serving)
Instructions
- Prep the Rice: Rinse the basmati rice under cold running water until the water runs clear to remove excess starch and prevent stickiness.
- Sauté Garlic and Onion: In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion if using. Sauté for 2-3 minutes until the onion is translucent and garlic fragrant.
- Toast the Rice: Add the rinsed rice to the skillet and stir continuously for about 2 minutes to lightly toast the rice and absorb the garlic and onion flavors.
- Add Liquids and Seasonings: Pour in crushed tomatoes and chicken broth. Crumble chicken bouillon into the mixture. Add paprika, cumin, salt, and pepper. Stir well to combine.
- Cook the Rice: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Rest and Fluff: Remove skillet from heat and let sit covered for 5 minutes to allow rice to settle and become fluffy.
- Prep Steak: While rice cooks, season sirloin steak strips generously with Montreal steak seasoning on both sides.
- Cook Steak: In a separate skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Add seasoned steak strips and cook 4-5 minutes per side for medium-rare or to desired doneness.
- Combine and Top: Fluff the cooked rice and transfer to serving dish. Layer the cooked steak strips on top and generously drizzle with white queso.
- Garnish and Serve: Garnish with fresh cilantro. Serve warm with optional flour tortillas on the side.
Notes
- Rinsing the rice removes starch and prevents it from becoming sticky.
- Adjust steak cooking time depending on preferred doneness.
- Use diced tomatoes or tomato sauce as alternatives to crushed tomatoes.
- Serve with warm flour tortillas for a complete meal.
- White queso can be substituted with shredded cheese if unavailable.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
