Steak & Queso Rice Recipe
Get ready to fall head over heels for Steak & Queso Rice, a dish that brings the ultimate comfort of fluffy, tomato-scented rice together with juicy strips of steak and a glorious cascade of melty white queso. It’s rich, hearty, and gently spiced, with flavors that check every box: savory, creamy, and just a little bit smoky. Whether you’re trying to impress friends or just craving something truly satisfying for dinner, this Steak & Queso Rice is about to become your go-to recipe for both weeknight magic and celebratory weekends.
Ingredients You’ll Need
With Steak & Queso Rice, every ingredient does some heavy lifting. From the foundation of fluffy basmati rice to the finishing touch of fresh cilantro, each element adds its own unique goodness—whether it’s flavor, aroma, or a pop of color.
- Basmati Rice: Go for this aromatic, long-grain variety because it cooks up fluffier and doesn’t clump, making it perfect for soaking up all those bold flavors.
- Chicken Broth: Rich and savory, this is where the rice gets its deep, comforting flavor base.
- Chicken Bouillon Cube: Just a little cube packs an umami punch, intensifying every bite.
- Crushed Tomatoes: They bring a lush, tangy brightness that ties everything together. Swap in diced tomatoes or tomato sauce for a twist!
- Garlic (minced): Fresh garlic infuses the rice with irresistible, aromatic notes.
- Onion (optional): Chopped finely, onion melts into the rice and adds subtle sweetness and depth.
- Paprika: This vibrant spice subtly lifts the dish with its mild warmth and color.
- Cumin: Brings a gentle earthiness and a hint of smokiness, balancing the tomato and steak.
- Salt and Pepper: Taste as you go—a sprinkle here adds balance, bringing all the flavors into harmony.
- Olive Oil: Creates the perfect base for sautéing and gives the rice a lovely sheen.
- Sirloin Steak: Tender strips cook up beautifully and stay juicy, making every forkful special.
- Butter: Adds a silky richness to the steak, enhancing the seared edges.
- Montreal Steak Seasoning: A pre-mixed shortcut for big, bold flavor—season to taste.
- White Queso: The ultimate creamy topping that melts into the steak and rice for pure comfort.
- Fresh Cilantro: Chopped and scattered, it adds a burst of freshness right before serving.
- Flour Tortillas (optional): Warmed for scooping, rolling, or just enjoying on the side!
How to Make Steak & Queso Rice
Step 1: Prep the Rice
Start by rinsing the basmati rice under cold water until the water runs clear. Don’t skip this step—it helps remove extra starch, which means no sticky or clumpy grains, just perfectly separate, fluffy rice ready to soak up all that luscious flavor.
Step 2: Sauté Garlic and Onion
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic (and onion, if you’re using it). Sauté for 2 to 3 minutes until the onion turns translucent and the garlic smells absolutely irresistible. These aromatics set the stage for a deeply savory Steak & Queso Rice.
Step 3: Toast the Rice
Pour the rinsed rice into the pan with your garlic and onion. Stir it around for about 2 minutes. Toasting wakes up the grains and infuses them with all those gorgeous flavors. Plus, this little step promises rice that’s light and not mushy.
Step 4: Add Liquids and Seasonings
Stir in the crushed tomatoes and pour in the chicken broth. Crumble the bouillon cube over, then sprinkle in the paprika, cumin, salt, and pepper. Give it all a gentle stir—your kitchen will smell amazing. Let the anticipation build as everything starts to simmer.
Step 5: Cook the Rice
Bring everything to a gentle boil over medium-high heat. Once it’s bubbling, reduce the heat to low, cover with a lid, and let it cook for 18 to 20 minutes. The rice should be tender and all the liquid beautifully absorbed, creating the signature tomato-red base for your Steak & Queso Rice.
Step 6: Rest and Fluff
Once the rice is done, pull it off the heat but keep the lid on for another 5 minutes. This is the secret to dreamy, fluffy grains. Then grab a fork and fluff everything up—it should look inviting and ready for its steak topping.
Step 7: Prep Steak
While the rice cooks, season your steak strips generously on both sides with Montreal steak seasoning. A good sprinkle here goes a long way, so don’t be shy—this step is your ticket to flavor-packed bites of steak.
Step 8: Cook Steak
In a hot, separate skillet, melt 1 tablespoon each of olive oil and butter over medium-high heat. When it’s shimmering, lay in the steak strips. Depending on how thick your strips are, cook them for about 4 to 5 minutes per side for medium-rare, or until they’re done just the way you like.
Step 9: Combine Steak & Queso Rice
Give your rice a final fluff and nestle the cooked steak pieces right on top. Drizzle generously with warm white queso so it pools and melts over everything. This is where Steak & Queso Rice transforms from good to absolutely crave-worthy.
Step 10: Garnish and Serve
A handful of fresh cilantro brightens the whole dish before serving. Plate it up alongside fluffy, warm flour tortillas for that perfect finishing touch—ideal for scooping or wrapping up every delicious bite!
How to Serve Steak & Queso Rice
Garnishes
Fresh cilantro is a must—but you can also jazz things up with a little extra white queso, a few diced tomatoes, or some thinly sliced jalapeños for gentle heat. A lime wedge on the side adds a citrusy pop if you crave brightness!
Side Dishes
Pair Steak & Queso Rice with a light green salad, black beans, or grilled veggies for extra color and crunch. Warm, charred corn on the cob or simple guacamole can round out the meal and keep everyone coming back for seconds.
Creative Ways to Present
Layer Steak & Queso Rice into a burrito bowl, stuff it into tacos, or wrap it up inside tortillas for the ultimate cheesy rice wraps. For gatherings, serve it in a big, shallow platter for everyone to dig in family-style and let folks drizzle their own extra queso!
Make Ahead and Storage
Storing Leftovers
Once cooled, pack any extra Steak & Queso Rice in airtight containers and stash it in the fridge. It’ll keep beautifully for up to 3 days—just keep the oregano and optional tortillas separate for the freshest flavors.
Freezing
You can easily freeze portions of Steak & Queso Rice for later. Place in freezer-safe containers or bags (without the cilantro and fresh garnishes) for up to three months. Thaw overnight in the fridge before reheating for best results!
Reheating
To bring leftover Steak & Queso Rice back to life, just pop it in the microwave or reheat gently on the stovetop with a splash of broth to keep it moist. Stir in fresh cilantro and an extra spoonful of queso right before serving so it tastes as dreamy as the day you made it.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin is tender and flavorful, other cuts like flank or ribeye also work beautifully in Steak & Queso Rice. Just slice thinly, and adjust cook time as needed.
Is there a substitute for white queso?
If you don’t have white queso, try using shredded Monterey Jack, mozzarella, or even a mild cheddar. Melt it gently and drizzle over the rice and steak—just as good!
Can I make the rice ahead of time?
Yes, you can prepare the tomato rice up to two days in advance. Store it in the fridge and simply reheat while you cook the steak for fresh, hot Steak & Queso Rice on demand.
What if I want it spicier?
Add a pinch of cayenne or chili flakes to the rice as it simmers, or top your bowl with sliced jalapeños and a few shakes of hot sauce. Steak & Queso Rice is super flexible!
Are flour tortillas necessary?
They’re completely optional! Steak & Queso Rice is wonderful on its own, but tortillas add that extra comfort-food factor—especially for scooping up every cheesy, steak-filled bite.
Final Thoughts
Steak & Queso Rice is one of those comforting, impressive recipes that instantly makes any night feel special. If you’re craving something satisfying and loaded with flavor, you just found your new favorite! I absolutely encourage you to gather these ingredients, give it a whirl, and savor the magic for yourself—your dinner table will thank you.
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Steak & Queso Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious and satisfying recipe for Steak & Queso Rice that combines flavorful Basmati rice with tender sirloin steak strips, topped with creamy white queso and fresh cilantro. Perfect for a hearty meal that’s easy to make!
Ingredients
Rice:
- 2 cups Basmati Rice
- 2 ½ cups Chicken Broth
- 1 cube Chicken Bouillon
Tomato Mixture:
- 1 can (about 14 oz Crushed Tomatoes)
- 2 cloves Garlic (minced)
- 1 small Onion (finely chopped, optional)
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- Salt and pepper to taste
Steak:
- 2 tablespoons Olive Oil
- 1 pound Sirloin Steak (cut into thin strips)
- 2 tbsp Butter
- Montreal steak seasoning (to taste)
Additional:
- 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. This helps to remove excess starch and prevents the rice from becoming too sticky.
- Sauté Garlic and Onion: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for 2-3 minutes or until the onion becomes translucent and the garlic is fragrant.
- Toast the Rice: Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice, allowing it to absorb the flavors of garlic and onion.
- Add Liquids and Seasonings: Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper. Stir everything together.
- 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 for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Rest and Fluff: Once the rice is cooked, remove the skillet from heat. Let it sit covered for 5 minutes to become fluffy.
- Prep Steak: Season the sirloin steak strips generously on both sides with Montreal steak seasoning while the rice is cooking.
- Cook Steak: Heat olive oil and butter in a separate skillet over medium-high heat. Add the seasoned steak and cook for about 4-5 minutes on each side for medium-rare, or to your liking.
- Add Steak to Pan: Fluff the cooked rice and place the cooked steak over top of the rice. Drizzle generously with white queso.
- Garnish and Serve: Garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.
Notes
- You can customize this dish by adding your favorite veggies or additional spices to the rice mixture.
- For a spicier kick, consider adding some diced jalapeños or a dash of hot sauce.
- Feel free to substitute the sirloin steak with chicken or shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Steak & Queso Rice, Basmati Rice, Sirloin Steak, Mexican Cuisine, Gluten Free
