Steak and Queso Rice
Steak and queso rice pairs seared sirloin strips with fluffy tomato-simmered basmati rice and warm white queso. Ready in one hour, this skillet meal delivers savory beef and tender grains.
Equipment
- Large Skillet
- Saucepan
Ingredients
- 2 cups Basmati Rice
- 2 ½ cups Chicken Broth
- 1 cube Chicken Bouillon
- 1 can Crushed Tomatoes (about 14 oz, you can used diced instead or tomato sauce instead)
- 2 cloves Garlic (minced)
- 1 small Onion (finely chopped (optional))
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- Salt and pepper to taste
- 2 tablespoons Olive Oil
- 1 pound Sirloin Steak (cut into thin strips)
- 2 tbsp Butter
- Montreal steak seasoning (to taste)
- White Queso (for topping)
- Fresh Cilantro (for garnish)
- Flour tortillas (optional for serving)
Instructions
- Run cold water through the basmati in a strainer, agitating the grains gently, then drain thoroughly. Clear runoff signals that much of the loose surface starch has washed away.
- Over medium heat, warm the rice portion of olive oil in a large skillet or saucepan and soften the garlic with the optional onion for 2 to 3 minutes. Look for translucent onion and a fragrant, rather than browned, garlic aroma.
- Stir the drained rice through the aromatic oil for about 2 minutes. The grains should become glossy, with a lightly nutty aroma as their surface moisture evaporates.
- Combine the tomatoes, chicken broth, crumbled bouillon, paprika, cumin, salt, and pepper with the rice. Stir until the seasonings spread evenly through the tomato-colored liquid.
- Let the mixture reach a boil, then cover and lower the heat for an 18- to 20-minute simmer. At the end, the grains should feel tender and the pan should have absorbed the liquid.
- Move the covered rice pan off the heat for a 5-minute rest. The trapped steam helps finish the upper grains without further browning the bottom.
- During the rice cooking time, coat both sides of the sirloin strips with Montreal steak seasoning. A uniform coating distributes the peppery flavor across the beef.
- Heat the reserved 1 tablespoon olive oil and butter in another skillet over medium-high heat, then sear the steak, allowing about 4 to 5 minutes per side for thicker strips and checking thin strips sooner. Watch for browned surfaces, but judge doneness separately because thickness changes the timing.
- Loosen the rested rice with a fork, arrange the cooked steak across it, and drizzle generously with warm white queso. The topping should flow over the beef rather than fall in cold clumps.
- Finish with fresh cilantro and, if desired, the optional warm flour tortillas. The cilantro adds a fresh contrast to the rich cheese and browned beef.
Notes
Ingredient tip: Plan on 8 to 12 ounces of pourable refrigerated or jarred white queso dip, and reserve 1 tablespoon of the listed olive oil for the steak while using the rest for the rice.
Texture tip: Slice the sirloin across the muscle fibers into even strips, pat the beef dry, and cook in batches if needed so the meat browns instead of steaming.
Doneness: Check very thin steak strips after 2 to 3 minutes per side rather than waiting the full 4 to 5 minutes, and use a food thermometer to judge doneness.
Storage: Transfer leftover rice, steak, and queso into separate covered containers and refrigerate promptly so the cheese does not soak into the grains.
Reheating: Reheat the rice with a splash of chicken broth or water in a covered skillet over medium-low heat or in short microwave intervals, add the steak near the end to avoid overcooking, and warm the queso separately.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.