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Easy Steak & Queso Rice

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A delightful dish combining savory sirloin steak, creamy queso, and fluffy rice, perfect for weeknight dinners.

Ingredients

  • 1 cup Basmati Rice (Rinse before cooking)
  • 2 cups Chicken Broth (Use vegetable broth for vegetarian option)
  • 1 cube Chicken Bouillon (Omit if using a strong broth)
  • 1 can Crushed Tomatoes (Replace with diced or tomato sauce)
  • 2 cloves Garlic (Fresh is recommended)
  • 1 medium Onion (Optional but recommended)
  • 1 teaspoon Paprika (Smoked paprika is a unique option)
  • 1 teaspoon Cumin (For signature Tex-Mex flavor)
  • Salt & Pepper to taste
  • 2 tablespoons Olive Oil (Can substitute with avocado oil or butter)
  • 1 pound Sirloin Steak (Can substitute with grilled veggies or tofu)
  • 1 tablespoon Butter (Use ghee for lactose-free option)
  • Montreal Steak Seasoning to taste (Customizable to taste)
  • 1 cup White Queso (Can substitute with cheddar or non-dairy cheese)
  • Fresh Cilantro to taste (Optional but recommended)
  • Flour Tortillas as needed (Optional, serve alongside for dipping)

Instructions

  1. Rinse the rice under cold water to remove excess starch.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion (if using) and minced garlic. Sauté for 2-3 minutes until fragrant.
  3. Add the rinsed rice, chicken broth, and chicken bouillon to the skillet. Stir well and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes.
  4. Season the sirloin steak with Montreal steak seasoning. In another skillet, heat 1 tablespoon of butter over medium-high heat and cook the steak for 4-5 minutes on each side.
  5. Stir in the crushed tomatoes, paprika, cumin, salt, and pepper into the rice mixture once done cooking.
  6. Add white queso until melted and creamy.
  7. Plate the rice mixture and top with sliced steak. Garnish with fresh cilantro and serve with flour tortillas.

Notes

Rinsing the rice is essential for the best texture. Let the steak rest before slicing for a more flavorful bite.