Description
This Steak & Queso Rice Recipe combines tender, seasoned sirloin steak with flavorful basmati rice cooked in a rich tomato and chicken broth mixture, topped with creamy white queso and fresh cilantro. It’s a satisfying one-pan meal perfect for a hearty lunch or dinner, with optional tortillas to serve on the side.
Ingredients
Scale
Rice and Seasonings
- 2 cups Basmati Rice
- 2 ½ cups Chicken Broth
- 1 cube Chicken Bouillon
- 1 can (about 14 oz) Crushed Tomatoes
- 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 and Garnish
- 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 to remove excess starch and prevent clumping during cooking.
- Sauté Garlic and Onion: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and finely chopped onion, sautéing until the onion becomes translucent and fragrant.
- Toast the Rice: Add the rinsed rice to the skillet and toast it for about 2 minutes to enhance its nutty flavor.
- Add Liquids and Seasonings: Pour in the crushed tomatoes, chicken broth, and crumble the chicken bouillon cube into the skillet. Stir in paprika, cumin, salt, and pepper to taste. Mix everything thoroughly.
- Cook the Rice: Bring the mixture to a boil, then reduce the heat to low and cover. Let the rice simmer gently for 18-20 minutes until the liquid is absorbed and the rice is tender.
- Rest and Fluff: Remove the skillet from heat, keep it covered, and let the rice rest for 5 minutes. Afterward, fluff the rice gently with a fork.
- Prep Steak: Season the sirloin steak strips generously with Montreal steak seasoning on all sides.
- Cook Steak: In a separate skillet, melt the butter over medium-high heat. Add the steak strips and sear them for 4-5 minutes per side until browned and cooked to your preferred doneness.
- Add Steak to Pan: Place the cooked steak strips on top of the fluffed rice in the skillet or serving dish. Drizzle white queso generously over the steak and rice.
- Garnish and Serve: Garnish with fresh cilantro leaves for a burst of color and freshness. Serve with warm flour tortillas on the side if desired.
Notes
- Rinsing the rice thoroughly is key to avoiding mushy or sticky rice.
- You can substitute sirloin steak with flank steak or skirt steak as alternatives.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your chicken broth and bouillon.
- White queso can be melted cheese or queso dip; use your favorite brand or homemade version.
- For a spicier kick, add sliced jalapeños or a dash of hot sauce when serving.
- If you want to make this recipe gluten-free, ensure the bouillon and seasoning do not contain gluten additives.
