Sizzling Steak & Queso Rice Recipe: A Zesty Homemade Fiesta

Crafting a mouthwatering steak & queso rice dish promises pure culinary magic.

Beef and melted cheese create an irresistible combination that sparks instant hunger.

Bold flavors dance across your plate with remarkable intensity.

Rich, creamy queso blankets tender meat slices nestled among fluffy rice grains.

Authentic ingredients bring this recipe to life with minimal effort.

Seasoned home cooks and curious kitchen newcomers alike can nail this impressive meal.

Dive right in and watch everyone ask for seconds!

Steak & Queso Rice That Impresses

• Create Hearty Comfort: A simple yet satisfying one-pan meal that transforms ordinary ingredients into an extraordinary dining experience.
• Customize Like a Pro: Easily swap steak for chicken or make it vegetarian by substituting protein with roasted vegetables, making this recipe incredibly versatile for different dietary preferences.
• Quick Family Crowd-Pleaser: Combines protein, rice, and flavor in a single dish that appeals to both adults and kids, eliminating the need for multiple side dishes and reducing overall meal preparation complexity.
• Restaurant-Quality at Home: Delivers rich, layered flavors typically found in gourmet restaurants, allowing home cooks to recreate a delicious restaurant-style meal without advanced culinary skills or expensive equipment.

Ingredients for Steak & Queso Rice

Main Ingredients:

• Rice: A fluffy base that absorbs delicious flavors of the dish.
• Olive Oil: Provides a golden color and enhances rice toasting.
• Chicken Broth: Adds depth and moisture to the rice.
• Tomato Sauce: Contributes rich color and tangy background flavor.

• Sirloin Steak: A tender and flavorful protein that serves as the main centerpiece of the meal.
• Montreal Steak Spice: Delivers a robust and savory seasoning to the meat.
• Butter: Helps create a rich cooking environment for the steak.

• Onion, Garlic: Provide aromatic base notes and depth to the overall dish.
• Pancho's White Queso: Adds creamy and tangy texture over the steak and rice.
• Cilantro: Offers a fresh and bright garnish to complete the presentation.

• Flour Tortillas: A traditional side that complements the steak and queso rice.

How to Make Steak & Queso Rice

Step 1: Toasting Rice

In a large skillet, heat olive oil over medium heat. Add rice and stir continuously until it turns a light golden brown.

• Chopped onion
• Minced garlic

Sauté on medium-low heat until onions become soft and fragrant.

Step 2: Simmering Rice Base

• Chicken broth
• Tomato sauce

Stir ingredients thoroughly.

Bring to a rapid boil for two minutes. Reduce heat to low, cover skillet, and let rice simmer for 20 minutes until liquid absorbs and rice becomes tender.

Step 3: Preparing Succulent Steak

In a separate skillet, melt butter over medium-high heat. Add sliced sirloin steak and sprinkle generously with Montreal steak seasoning.

Cook steak, stirring occasionally, until reaching desired doneness. Remove from heat once cooked.

Step 4: Resting Rice

After rice finishes cooking, turn off heat but keep skillet covered. Let rice rest for 10 additional minutes to enhance flavor absorption and achieve perfect texture.

Step 5: Plating Delicious Dish

Fluff rice gently with a fork. Transfer to serving platter.

Layer cooked steak over rice. Drizzle Pancho’s White Queso generously across steak and rice.

Garnish with freshly chopped cilantro. Serve with warm flour tortillas on the side.

Tips to Perfect Steak & Queso Rice

• Toast rice carefully to prevent burning, stirring constantly for even golden color.
• Use low-sodium chicken broth to control salt levels and enhance natural flavors.
• Let rice rest covered after cooking to absorb remaining moisture and develop deeper taste.
• Select high-quality sirloin steak and season generously for maximum flavor profile.
• Warm tortillas briefly on skillet before serving to enhance their softness and taste.

Flavor Variations on Steak & Queso Rice

• Vegetarian Quinoa Fusion: Replace steak with grilled portobello mushrooms and swap rice for quinoa, maintaining the same cooking method for a protein-packed plant-based alternative.
• Spicy Mexican-Style Adaptation: Incorporate diced jalapeños into the rice, use chipotle-seasoned steak, and replace white queso with spicy pepper jack cheese for a fiery version.
• Low-Carb Cauliflower Substitute: Use cauliflower rice instead of traditional rice, keep the steak preparation identical, and top with queso for a keto-friendly meal that reduces carbohydrate intake.
• Mediterranean Inspired Variation: Substitute sirloin with lamb, replace Montreal steak seasoning with za'atar spice blend, use feta cheese instead of queso, and add roasted red peppers for a Mediterranean twist.

Pairing Ideas for Steak & Queso Rice

• Select a bold Cabernet Sauvignon or Malbec with strong tannins that beautifully complement the rich steak and creamy queso, cutting through the dish's hearty flavors while enhancing its meaty complexity.
• Choose a malty amber ale or hoppy IPA that provides a crisp counterpoint to the rich, cheesy rice and tender steak, creating a balanced and refreshing drinking experience that elevates every bite.
• Mix a classic margarita with fresh lime juice and tequila, which brings bright citrus notes that cut through the dish's richness while honoring the Mexican-inspired culinary elements of the recipe.

Storage Tips for Steak & Queso Rice

• Store leftover steak and rice in separate airtight containers within 2 hours of cooking. Refrigerate for up to 3-4 days, keeping the queso sauce separately to prevent soggy rice.
• Pack cooled rice and steak into freezer-safe containers, removing excess air. Freeze for maximum 2 months. Avoid freezing queso sauce as it may separate when thawed.
• Place rice and steak in a microwave-safe dish, sprinkle a few drops of water to prevent dryness. Cover with a damp paper towel, heat in 30-second intervals, stirring between each interval until thoroughly warmed. Add fresh queso after reheating.

FAQs

• How do I know when the rice is perfectly cooked?

The rice is done when all liquid is absorbed and the grains are tender. You can test by tasting a few grains and checking that they are soft but not mushy.

• Can I use a different cut of steak for this recipe?

Sirloin works best, but you can substitute with flank steak or ribeye. Just ensure the cut is tender and sliced against the grain for the best texture.

• What if I can't find Montreal steak spice?

Create a simple alternative by mixing salt, black pepper, garlic powder, paprika, and dried herbs like thyme or rosemary. This will provide a similar robust flavor profile for your steak.

Steak & Queso Rice Recipe

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4.7 from 16 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Sizzling Tex-Mex steak & queso rice brings bold southwestern flavors to your dinner table. Melted cheese, tender beef, and spicy seasonings create a satisfying meal that delivers comfort and excitement in each hearty bite.

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Ingredients

Scale 1x2x3x

• 1 pound (454 g) sirloin steak (sliced)
• 2 tbsps (30 ml) Montreal steak spice (to taste)
• 1 cup (240 ml) long grain white rice
• 2 cups (480 ml) chicken broth
• 2 tbsps (30 ml) olive oil
• 2 tbsps (28 g) butter
• 1 small onion (finely chopped)
• 1 tbsp (15 ml) minced garlic
• 8 oz (226 g) tomato sauce
• 1/2 tsp (2.5 ml) salt
• 1/2 tsp (2.5 ml) black pepper
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) dried cilantro
• Pancho’s white queso (sufficient for drizzling)
• Fresh cilantro (chopped, for garnishing)
• Flour tortillas (for serving)

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Instructions

1. Prepare the rice base by heating olive oil in a skillet over medium heat. Toast the rice until it develops a light golden hue, stirring constantly to prevent burning. Incorporate chopped onion and minced garlic, sautéing until they release their aromatic essence and become translucent.
2. Introduce chicken broth and tomato sauce to the rice mixture. Blend thoroughly and bring to a vigorous boil for two minutes. Reduce heat to low, cover the skillet, and allow the rice to simmer for 20 minutes until liquid is completely absorbed and rice reaches a tender consistency.
3. Simultaneously, melt butter in a separate skillet over medium-high heat. Place sirloin steak slices into the pan, generously seasoning with Montreal steak spice. Cook the meat, occasionally turning, until it achieves the desired level of doneness. Transfer cooked steak from the skillet.
4. After rice cooking completes, remove from heat but keep covered for an additional 10 minutes. This resting period allows flavors to meld and texture to perfect.
5. Gently fluff the rice with a fork and transfer to a serving platter. Arrange cooked steak atop the rice, then cascade Pancho’s White Queso over the entire dish. Enhance with freshly chopped cilantro and serve alongside warm flour tortillas for a complete culinary experience.

Notes

• Toasting rice boosts its nutty flavor and prevents clumping, creating a more aromatic base for the dish.
• Simmering rice covered with a tight-fitting lid ensures even cooking and prevents moisture from escaping, resulting in perfectly tender grains.
• Let steak rest for 5-10 minutes after cooking to allow juices to redistribute, guaranteeing a more succulent and flavorful meat.
• Experiment with alternative proteins like shredded chicken or grilled portobello mushrooms for a vegetarian twist that maintains the dish’s rich flavor profile.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Mexican-American

Nutrition

• Serving Size: 4
• Calories: 441 kcal
• Sugar: 3 g
• Sodium: 560 mg
• Fat: 23 g
• Saturated Fat: 8 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.3 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 29 g
• Cholesterol: 70 mg