Description
This flavorful Steak & Queso Rice recipe combines tender sirloin steak strips with aromatic basmati rice cooked in a savory tomato and chicken broth base. Infused with garlic, onion, and warm spices like paprika and cumin, the dish is topped with creamy white queso and fresh cilantro, offering a comforting and satisfying meal perfect for any occasion. Serve with warm flour tortillas for a complete, delicious experience.
Ingredients
Scale
Rice and Base Ingredients
- 2 cups Basmati Rice
- 2 ½ cups Chicken Broth
- 1 cube Chicken Bouillon
- 1 can (about 14 oz) Crushed Tomatoes (or diced tomatoes or tomato sauce)
- 2 cloves Garlic (minced)
- 1 small Onion (finely chopped, optional)
- 1 teaspoon Paprika
- ½ teaspoon Cumin
- Salt and pepper to taste
- 2 tablespoons Olive Oil
Steak and Toppings
- 1 pound Sirloin Steak (cut into thin strips)
- 2 tablespoons Butter
- Montreal steak seasoning (to taste)
- White Queso (for topping)
- Fresh Cilantro (for garnish)
- Flour tortillas (optional for serving)
Instructions
- Prep the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch and prevent stickiness during cooking.
- Sauté Garlic and Onion: Heat olive oil in a large skillet or saucepan over medium heat. Add minced garlic and chopped onion (if using), sautéing for 2-3 minutes until the onion is translucent and garlic is fragrant.
- Toast the Rice: Add the rinsed rice to the skillet and stir continuously for about 2 minutes to lightly toast the rice and absorb the garlic and onion flavors.
- Add Liquids and Seasonings: Pour in the crushed tomatoes and chicken broth. Crumble in the chicken bouillon cube, then add paprika, cumin, salt, and pepper. Stir everything to combine.
- Cook the Rice: Bring the mixture to a boil, then reduce heat to low. Cover with a lid and let simmer for 18-20 minutes until the rice is tender and the liquid has been absorbed.
- Rest and Fluff: Remove the skillet from heat and keep covered for 5 minutes to allow the rice to fluff up and settle.
- Prep the Steak: While the rice is cooking, season the sirloin steak strips generously on both sides with Montreal steak seasoning.
- Cook the Steak: In a separate skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Once hot, add the seasoned steak strips and cook for 4-5 minutes on each side for medium-rare or until desired doneness is reached.
- Combine Steak and Rice: Fluff the cooked rice, then top it with the cooked steak strips. Drizzle generously with creamy white queso.
- Garnish and Serve: Garnish with fresh cilantro and serve with warm flour tortillas on the side, if desired.
Notes
- For extra flavor, you can substitute chicken broth with beef broth or vegetable broth.
- If you prefer a spicier dish, add a pinch of cayenne pepper or chopped jalapeños during the sautéing step.
- White queso can be replaced with shredded cheese or a cheese sauce of your choice.
- Leftover steak can be stored separately and added when reheating to maintain tenderness.
- Flour tortillas are optional but add a nice complement to the dish for a handheld option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: Steak Rice, Queso Rice, Basmati Rice Recipe, Tex-Mex, Sirloin Steak, Quick Dinner, Creamy Cheese Rice
