Unleash a Tex-Mex fiesta in your kitchen with this Steak & Queso Rice recipe! Featuring long grain rice, juicy sirloin steak, and creamy Pancho’s White Queso, it's an affordable luxury that promises to delight your palate. Perfect for a flavorful dinner without the hassle of dining out!
Growing up, my family’s kitchen was the heart of our home, especially on weekends when the scent of my mother’s cooking would wrap around each room like a warm hug. Among her repertoire of dishes was a humble, yet profoundly satisfying, Steak & Queso Rice dish. It was our little slice of Tex-Mex heaven that didn’t require a reservation at a busy restaurant. Every bite was a reminder of our Texan roots, blending the earthiness of cumin and cilantro with the robust flavors of steak and queso. It became a tradition; one that I carried into my own kitchen, tweaking and perfecting it over the years. Now, every time I prepare this dish, it feels like I’m not just cooking, but also preserving a piece of my family's culinary history.
Why You'll Love This Steak & Queso Rice
Introducing the ultimate comfort dish: Steak & Queso Rice, a recipe that marries simplicity with fiesta-worthy flavors. Here’s why this dish stands out:
- Flavor Fusion: Combining the rich, bold flavors of sirloin steak with creamy, spicy Pancho’s White Queso creates a Tex-Mex experience that's genuinely mouthwatering.
- Quick and Easy: With a total time of just 35 minutes, this recipe is perfect for those seeking a delicious, fulfilling meal without spending hours in the kitchen.
- Versatility: This dish seamlessly transitions from a weeknight dinner to a party favorite, suitable for any occasion.
- Affordability: Enjoy the flavors of a restaurant-quality meal at a fraction of the price, all made in the comfort of your own kitchen.
Ingredients Notes
Dive into this Steak & Queso Rice recipe knowing every ingredient enhances your cooking experience:
- Long Grain White Rice: The foundation of the dish, its fluffiness and ability to absorb flavors make it ideal.
- Sirloin Steak: A lean yet tender cut that guarantees flavor-packed bites without breaking the bank.
- Pancho’s White Queso: This key ingredient brings a creamy, cheesy element that truly transforms the dish.
- Cumin and Dried Cilantro: These spices are quintessential for achieving that authentic Tex-Mex taste.
- Chicken Broth: Using broth instead of water enriches the rice, giving it a deeper flavor profile.
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How To Make Steak & Queso Rice
Let’s break down this recipe into simple, manageable steps to ensure your cooking success:
- Start with the Rice: Heat the oil and toast the rice to a golden hue, then sauté onions and garlic to build a savory base.
- Simmering Magic: Add the chicken broth and tomato sauce, letting it gently simmer, melding the flavors into the rice beautifully.
- Steak Perfection: Cook the steak separately, seasoned just right, to your preferred doneness, keeping it juicy and flavorful.
- Rest and Fluff: Allowing the rice to rest after cooking ensures it absorbs every bit of flavor and achieves the perfect texture.
- Assembling the Dish: The final assembly is simple yet satisfying — fluffy rice topped with succulent steak and a generous drizzle of warm queso, finished with a sprinkle of fresh cilantro for that extra pop of freshness.
Storage Options
To keep the Steak & Queso Rice tasting its best, store any leftovers in an airtight container in the refrigerator, where they’ll last for up to three days. For longer storage, consider freezing portions in freezer-safe containers for up to a month. When ready to enjoy, simply reheat in the microwave, adding a splash of water or broth to refresh the rice and a dollop of extra queso to bring back the creamy texture.
Variations and Substitutions
This Steak & Queso Rice recipe is wonderfully adaptable. Here are some creative tweaks you can apply:
- Protein Variations: Swap sirloin for chicken thighs or shrimp for a different take on the protein component.
- Rice Options: Brown rice or quinoa can be excellent substitutes for white rice, offering a nuttier flavor and added nutrition.
- Vegan Adaptation: Use plant-based butter and cheese, and replace the steak with grilled portobello mushrooms or tofu to cater to a vegan diet.
- Spice Adjustments: Tailor the heat with additional spices or by incorporating jalapeños into the rice for those who favor a spicier kick.
Steak & Queso Rice
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
- ½ teaspoon of salt
- ½ 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
- Rice Preparation: Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the rice and stir continuously until it begins to brown slightly, ensuring it does not burn. Following this, introduce the chopped onion and minced garlic into the skillet, continuing to sauté on medium-low heat until they become fragrant and translucent.
- Cooking the Rice: Pour the chicken broth and tomato sauce into the skillet containing the rice. Stir thoroughly to ensure all ingredients are well integrated. Bring the mixture to a brisk boil, then allow it to boil for two minutes. After this, reduce the heat to low, cover the skillet, and permit the rice to simmer for 20 minutes, ensuring the liquid is absorbed and the rice is tender.
- Steak Preparation: Concurrently, melt butter in another large skillet over medium-high heat. Add the sliced sirloin steak to the skillet, seasoning generously with Montreal steak spice. Cook the steak, stirring occasionally, until it reaches the desired level of doneness. Remove the steak from the skillet once cooked.
- Finalizing the Rice: After the rice has simmered for the allotted time, turn off the heat but maintain the skillet covered. Allow the rice to sit covered for an additional 10 minutes; this process helps the rice to continue absorbing flavors and to achieve a perfect texture.
- Assembly and Service: To serve, fluff the cooked rice gently with a fork and arrange it on a serving platter. Layer the cooked steak over the rice, then liberally drizzle Pancho’s White Queso over both the steak and rice. If desired, garnish with freshly chopped cilantro. Accompany with warm flour tortillas for a complete meal.
