Description

Steak & Queso Rice is a flavorful one-pan dish featuring tender sirloin steak strips served over perfectly cooked basmati rice simmered in a savory tomato and chicken broth mixture, topped with creamy white queso and fresh cilantro. This comforting meal is easy to prepare, combining aromatic spices with rich, juicy steak to satisfy your cravings for a hearty and delicious dinner.

Ingredients

Scale

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)

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Instructions

Prep the Rice: Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
Sauté Garlic and Onion: Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion if using. Sauté for 2-3 minutes until onions are translucent and 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, then add paprika, cumin, salt, and pepper. Stir well to combine.
Cook the Rice: Bring the mixture to a boil, reduce the heat to low, cover with a lid, and let it simmer for 18-20 minutes or until the rice is tender and liquid is absorbed.
Rest and Fluff: Remove skillet from heat and let the rice sit covered for 5 minutes to allow it to become fluffy but firm.
Prep Steak: Season the sirloin steak strips generously on both sides with Montreal steak seasoning.
Cook Steak: Heat 1 tablespoon olive oil and butter in a separate skillet over medium-high heat. Add the seasoned steak strips and cook for 4-5 minutes per side for medium-rare or adjust to your preferred doneness.
Add Steak to Pan: Fluff the cooked rice, then layer the cooked steak strips over the rice and drizzle generously with white queso cheese.
Garnish and Serve: Garnish with fresh cilantro. Serve alongside warm flour tortillas if desired.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave or in a skillet over medium heat with a splash of broth or water to keep moist.
Freezing: Freeze in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in fridge before reheating.
Make Ahead: Prepare rice and steak separately and store in fridge. Reheat and assemble when ready to eat.
Vegetarian Option: Substitute steak with grilled vegetables or tofu.
Rice Variation: Jasmine or long-grain rice can be used instead of basmati.
Spicy Variation: Add jalapeños or chili flakes for heat.
Tip: Rinse rice thoroughly for fluffy, non-sticky texture.
Tip: Use a large skillet to ensure even rice cooking.
Tip: Cook steak to your preferred doneness and taste-season during cooking to adjust flavors.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 850mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 32g
Cholesterol: 85mg