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
Scale
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
