Steak & Queso Rice
This dish is a fun way to enjoy Tex-Mex flavors right at home. It mixes steak, cheese, and rice for a tasty meal. Let’s see how to make it easy and keep it yummy for days.
How to Make Steak & Queso Rice
Cooking this dish is simple. You wash the rice, cook it with tomatoes and spices, then add steak and cheese. Each step is about making sure everything tastes good together.
Keeping It for Later
This meal can stay in your fridge for up to 3 days. Just put it in a tight container. When you want to eat it again, warm it up with a little water or broth to keep it moist.
Change It Up
You can make changes to fit what you like. Use vegetables or tofu instead of steak for a veggie version. Try different rices or add hot peppers if you like it spicy.
What Goes with Steak & Queso Rice
Eating this with flour tortillas or a side salad can make it even better. It’s all about adding what you enjoy.
Tips to Remember
- Wash your rice to keep it from getting sticky.
- Use a big pan so everything cooks well.
- Cook the steak how you like it, more or less time depending on if you want it rare or well-done.
- Taste it as you cook to make sure it’s just right.
Final Word
Steak & Queso Rice is great for any time you want something tasty and filling. It’s easy to make and even easier to make it your own with different ingredients or sides. Enjoy making and eating it!
Steak & Queso Rice
Equipment
- Large skillet
- Saucepan
- Whisk
Ingredients
For the Rice:
- 2 cups Basmati Rice
- 2 ½ cups Chicken Broth
- 1 cube Chicken Bouillon
For the Sauce:
- 1 can about 14 oz Crushed Tomatoes (can use diced or tomato sauce instead)
- 2 cloves Garlic minced
- 1 small Onion finely chopped (optional)
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- Salt and pepper to taste
- 2 tablespoons Olive Oil
For the Steak:
- 1 pound Sirloin Steak cut into thin strips
- 2 tablespoons Butter
- Montreal steak seasoning to taste
- For Topping and Garnish:
- White Queso for topping
- Fresh Cilantro for garnish
Optional:
- Flour tortillas for serving
Instructions
Rice Preparation:
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch and prevent stickiness.
- In a large skillet or saucepan, heat olive oil over medium heat. Sauté minced garlic and chopped onion until translucent and fragrant, about 2-3 minutes.
- Add the rinsed basmati rice to the skillet and stir continuously for about 2 minutes to lightly toast the rice, infusing it with garlic and onion flavors.
Cooking the Dish:
- Pour crushed tomatoes and chicken broth into the skillet. Crumble in the chicken bouillon cube and add paprika, cumin, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Remove skillet from heat and let it sit covered for 5 minutes to allow the rice to settle and become fluffy.
Steak Preparation and Serving:
- Season sirloin steak strips generously with Montreal steak seasoning while rice is cooking.
- Heat olive oil and butter in a separate skillet over medium-high heat. Once hot, add the seasoned steak and cook for 4-5 minutes on each side for medium-rare or to desired doneness.
- Fluff the cooked rice and place the cooked steak on top. Generously drizzle with white queso and garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.
Notes
Is Freezing an Option?
Certainly! Store it in airtight containers or durable freezer bags for up to 2 months. Defrost in the refrigerator overnight, and reheat as previously instructed. It's a convenient method to have a tasty meal prepared for hectic days!
Can This Dish Be Prepared in Advance?
Absolutely! Cook the rice and steak separately and refrigerate them. When it's time to eat, warm them up, combine, and garnish with toppings. This serves as an ideal meal-preparation strategy.
