Description

This hearty Steak & Queso Rice dish combines tender sirloin steak strips with flavorful basmati rice cooked in a savory tomato and chicken broth base. Enhanced with aromatic garlic, onion, and spices like paprika and cumin, then topped with creamy white queso and fresh cilantro, it’s a comforting meal perfect for a satisfying dinner that can be enjoyed on its own or wrapped in warm flour tortillas.

Ingredients

Rice & Base Ingredients

2 cups Basmati Rice
2 ½ cups Chicken Broth
1 cube Chicken Bouillon
1 can (about 14 oz) Crushed Tomatoes (can substitute 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 Ingredients

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)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Rice: Rinse the basmati rice thoroughly under cold running water until the water runs clear to remove excess starch and prevent the rice from becoming sticky.
Sauté Garlic and Onion: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and, if using, the chopped onion. Sauté for 2 to 3 minutes until the onion is translucent and garlic is fragrant.
Toast the Rice: Add the rinsed basmati rice to the skillet with the garlic and onion. Stir continuously for about 2 minutes to lightly toast the rice and allow it to absorb the flavors.
Add Liquids and Seasonings: Pour in the crushed tomatoes and chicken broth. Crumble in the chicken bouillon cube. Add paprika, cumin, salt, and pepper. Stir the mixture well to combine all ingredients.
Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer gently for 18 to 20 minutes or until the rice is tender and the liquid has been absorbed entirely.
Rest and Fluff: Remove the skillet from heat and keep it covered. Let it rest for 5 minutes to allow the rice to settle and become fluffy.
Prep Steak: While the rice is cooking, season the sirloin steak strips generously on both sides with Montreal steak seasoning.
Cook Steak: Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a separate skillet over medium-high heat. Once hot, add the seasoned steak strips. Cook for about 4 to 5 minutes per side for medium-rare or adjust cooking time depending on preferred doneness.
Add Steak to Pan: Fluff the cooked rice, then add the cooked steak strips over the rice. Generously drizzle white queso on top of the steak and rice mixture.
Garnish and Serve: Garnish the dish with fresh cilantro. Serve warm with flour tortillas on the side if desired for wrapping or scooping.

Notes

You can substitute crushed tomatoes with diced tomatoes or tomato sauce based on your preference or availability.
For a spicier kick, consider adding a pinch of cayenne pepper or chopped jalapeños during the sauté step.
Adjust the steak cooking time to achieve your desired level of doneness.
Using basmati rice gives a fragrant, fluffy texture, but you may substitute with other long-grain rice if necessary, adjusting cooking times accordingly.
Flour tortillas are optional but make a great accompaniment if you want to enjoy this dish as wraps or burritos.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex