Description
Steak Queso Rice is a Tex-Mex–inspired comfort dish featuring tender steak strips, creamy queso blanco, and perfectly seasoned rice. It’s hearty, quick to prepare, and perfect for a satisfying weeknight dinner or a casual family gathering.
Ingredients
1 lb sirloin steak (or flank/skirt), thinly sliced against the grain
1 ½ cups long-grain or basmati rice, uncooked
1 cup white queso or queso blanco (homemade or store-bought)
3 cups chicken broth
½ cup tomato sauce or crushed tomatoes
2 tbsp olive oil
3 garlic cloves, minced
1 medium yellow onion, diced
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and black pepper, to taste
¼ cup fresh cilantro, chopped (for garnish)
Optional toppings: jalapeños, pico de gallo, sour cream
Instructions
Pat the steak slices dry. Season with salt, pepper, cumin, chili powder, and smoked paprika.
Heat 1 tbsp olive oil in a skillet over medium-high. Sear steak strips for about 2 minutes per side until browned but juicy. Remove and rest on a plate.
Add the remaining olive oil to the same skillet. Sauté onion and garlic until fragrant.
Stir in uncooked rice, toasting lightly for 1–2 minutes.
Pour in chicken broth and tomato sauce, scraping up browned bits. Cover and simmer for 15–18 minutes until rice is tender and liquid absorbed.
Warm queso in a small saucepan or microwave until smooth.
Return the steak to the skillet, folding it gently into the rice. Drizzle queso on top, garnish with cilantro, and add optional toppings. Serve hot.
Notes
Toasting the rice prevents sogginess and adds a nutty flavor.
Resting the steak keeps it tender and juicy.
Adjust spice level by adding or reducing chili powder or jalapeños.
For meal prep, store steak and rice separately, adding queso just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop / One-Pot
- Cuisine: Tex-Mex