Steak Queso Rice Recipe – Cheesy Tex-Mex Comfort Food Recipe
This Steak Queso Rice recipe is a delicious and comforting Tex-Mex dish featuring perfectly cooked rice infused with tomato sauce and chicken broth, topped with tender sirloin steak seasoned with Montreal steak spice, and finished with a generous drizzle of creamy Pancho’s White Queso. Served with warm flour tortillas and garnished with fresh cilantro, it’s a satisfying meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
Scale
Rice and Sauce
- 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
Steak
- 1 pound of sirloin steak, sliced
- 2 tablespoons of butter
- Montreal steak spice, to taste
Finishing and Serving
- Pancho’s White Queso, sufficient for drizzling
- Fresh cilantro, chopped, for garnishing
- Flour tortillas, for serving
Instructions
- Rice Preparation: Heat the olive oil in a large skillet over medium heat. Add the rice and stir continuously until it begins to brown slightly, being careful not to burn it. Add the finely chopped onion and minced garlic, then continue to sauté on medium-low heat until the onion becomes translucent and fragrant.
- Cooking the Rice: Pour the chicken broth and tomato sauce into the skillet with the rice mixture. Stir well to combine all ingredients. Bring the mixture to a brisk boil, let it boil for 2 minutes, then reduce the heat to low. Cover the skillet and allow the rice to simmer for 20 minutes until the liquid is absorbed and the rice is tender.
- Steak Preparation: While the rice cooks, melt butter in a large skillet over medium-high heat. Add the sliced sirloin steak and season generously with Montreal steak spice. Cook the steak, stirring occasionally, until it reaches your desired doneness. Remove the steak from the skillet and set aside.
- Finalizing the Rice: After simmering, turn off the heat but keep the skillet covered. Let the rice sit covered for an additional 10 minutes to absorb remaining moisture and develop perfect texture.
- Assembly and Service: Fluff the cooked rice gently with a fork and spread it onto a serving platter. Arrange the cooked steak slices over the rice. Drizzle Pancho’s White Queso liberally over the steak and rice. Garnish with freshly chopped cilantro. Serve warm with flour tortillas on the side.
Notes
- To add extra flavor, consider marinating the steak briefly before cooking with citrus juice or additional spices.
- Make sure not to burn the rice while toasting; stir constantly and watch the heat.
- Pancho’s White Queso can be substituted with any creamy white cheese sauce if unavailable.
- For a spicier kick, add jalapeños or hot sauce to the rice or queso drizzle.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Steak Queso Rice, Tex-Mex comfort food, sirloin steak recipe, cheesy rice dish, quick dinner, skillet rice recipe
