Description
Enjoy a flavorful Tex-Mex feast at home with this Steak & Queso Rice recipe. Tender sirloin steak is seasoned and seared to perfection, served over a seasoned, cheesy rice cooked in a flavorful tomato and chicken broth base. Drizzled with creamy Pancho’s White Queso and garnished with fresh cilantro, this dish is perfect for a satisfying and easy weeknight dinner with warm flour tortillas on the side.
Ingredients
Scale
Rice and Seasonings
- 1 cup long grain white rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 8 ounces tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
Steak
- 1 pound sirloin steak, sliced
- 2 tablespoons butter
- Montreal steak spice, to taste
Additional
- Pancho’s White Queso (enough for drizzling)
- Fresh cilantro, chopped, for garnishing
- Flour tortillas, for serving
Instructions
- Toast the rice and sauté aromatics: In a large skillet, heat olive oil over medium heat. Add the rice and stir continuously until lightly browned, which helps enhance its nutty flavor. Add the finely chopped onion and minced garlic, cooking until they become soft and fragrant, about 2-3 minutes.
- Cook the rice with broth and seasonings: Pour in the chicken broth and tomato sauce. Add salt, black pepper, ground cumin, and dried cilantro, stirring to combine all the flavors. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes or until the rice is tender and has absorbed the liquids.
- Prepare the steak: While the rice simmers, heat butter in a separate skillet over medium-high heat until melted and hot. Add the sliced sirloin steak and season it generously with Montreal steak spice. Cook the steak to your preferred level of doneness, usually about 3-4 minutes per side for medium. Remove the steak from the heat and set aside to rest.
- Let the rice rest and fluff: Once the rice is cooked, remove the skillet from heat and keep it covered. Let the rice sit undisturbed for 10 minutes to finish steaming. Then, fluff the rice gently with a fork to separate the grains.
- Assemble and serve: Layer the cooked rice on a serving platter, top with the cooked sliced steak, and generously drizzle with Pancho’s White Queso. Garnish with freshly chopped cilantro for brightness. Serve immediately alongside warm flour tortillas for a complete Tex-Mex meal.
Notes
- If you prefer a spicier dish, add chopped jalapeños or hot sauce to the rice mixture.
- For a vegetarian version, substitute the steak with sautéed mushrooms or grilled vegetables and use vegetable broth instead of chicken broth.
- Leftover steak can be used in tacos or salads the next day.
- Pancho’s White Queso can be substituted with any creamy melted cheese sauce if unavailable.
- Ensuring the rice is toasted before cooking enhances its flavor and prevents it from becoming mushy.
