Name: Steak Queso Rice Recipe – Cheesy Tex-Mex Comfort Food Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 cup of long grain white rice; 2 tablespoons of olive oil; 1 small onion, finely chopped; 1 tablespoon of minced garlic; 2 cups of chicken broth; 8 ounces of tomato sauce; 1/2 teaspoon of salt; 1/2 teaspoon of black pepper; 1 teaspoon of ground cumin; 1 teaspoon of dried cilantro; 1 pound of sirloin steak, sliced; 2 tablespoons of butter; Montreal steak spice, to taste; Pancho’s White Queso, sufficient for drizzling; Fresh cilantro, chopped, for garnishing; Flour tortillas, for serving

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Introduction

This Steak Queso Rice is a comforting Tex-Mex dish combining tender sirloin steak with cheesy white queso and flavorful rice. It’s an easy one-pan meal perfect for weeknights or casual gatherings.

A round black pan is filled with a base layer of bright orange-yellow seasoned rice with small bits of red visible throughout. On top, there is a layer of melted creamy white cheese, spread unevenly but mostly in the center. Dark brown grilled beef strips, cooked well with a slightly crispy texture, are arranged in a radial pattern on the cheese, covering the middle of the rice. The dish is sprinkled with small chopped green herbs for color contrast. The pan is placed on a white marbled surface and there are some small red tomatoes visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup of long grain white rice
2 tablespoons of olive oil
1 small onion, finely chopped
1 tablespoon of minced garlic
2 cups of chicken broth
8 ounces of tomato sauce
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of ground cumin
1 teaspoon of dried cilantro
1 pound of sirloin steak, sliced
2 tablespoons of butter
Seasoning with Montreal steak spice to taste
Pancho’s White Queso, sufficient for drizzling
Fresh cilantro, chopped, for garnishing
Flour tortillas, for serving

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the rice and stir continuously until it browns slightly, taking care not to burn it. Add chopped onion and minced garlic, then sauté on medium-low heat until fragrant and translucent.
Step 2: Pour chicken broth and tomato sauce into the skillet with the rice. Stir well to combine. Bring to a brisk boil, then boil for 2 minutes. Reduce heat to low, cover, and simmer for 20 minutes until the liquid is absorbed and the rice is tender.
Step 3: Meanwhile, melt butter in another large skillet over medium-high heat. Add sliced sirloin steak and season generously with Montreal steak spice. Cook, stirring occasionally, until the steak is done to your liking. Remove steak from skillet.
Step 4: Once the rice has finished simmering, turn off the heat but keep the skillet covered. Let it sit covered for 10 minutes to allow flavors to meld and rice texture to perfect.
Step 5: Fluff the rice gently with a fork and spread it on a serving platter. Layer the cooked steak on top, then drizzle Pancho’s White Queso generously over the steak and rice. Garnish with chopped fresh cilantro and serve with warm flour tortillas.

Tips & Variations

For added flavor, try using homemade chicken broth or add a diced jalapeño when sautéing the onions.
Substitute sirloin with flank or skirt steak for a different texture.
If you prefer a spicier queso, add a dash of hot sauce or chopped green chilies to the white queso before drizzling.
Leftover rice can be transformed into stuffed peppers or burrito filling the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to keep the rice moist. Avoid overheating to prevent the steak from becoming tough.

How to Serve

A white bowl filled with three main layers: the bottom layer is bright orange rice mixed with small pieces of red vegetables, creating a textured and colorful base; the middle layer has slices of dark brown, cooked meat scattered evenly on top of the rice; the top layer has a light drizzle of white sauce over the meat and rice, with small green herb bits sprinkled throughout. A wooden spoon lifts a spoonful from the bowl, showing the vivid colors and textures clearly. The background features a white marbled surface, with some green herbs and a blue cloth placed near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but it will require a longer cooking time and more liquid. Adjust accordingly and keep the rice covered until tender.

What can I use if I don’t have Pancho’s White Queso?

You can use any creamy cheese sauce or melted Monterey Jack or mozzarella cheese as a tasty alternative to the white queso.