Description
Steak & Queso Rice is a flavorful and comforting one-pan meal combining perfectly cooked basmati rice simmered in a savory tomato and chicken broth mixture with tender, Montreal-seasoned sirloin steak strips. Topped with creamy white queso and fresh cilantro, this dish makes a satisfying and easy dinner served optionally with warm flour tortillas.
Ingredients
Scale
Rice and Broth Base
- 2 cups Basmati Rice
- 2 ½ cups Chicken Broth
- 1 cube Chicken Bouillon
- 1 can (about 14 oz) Crushed Tomatoes (or diced tomatoes/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
- 1 pound Sirloin Steak, cut into thin strips
- 2 tablespoons Butter
- Montreal steak seasoning, to taste
Toppings and Garnish
- 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. This removes excess starch and prevents the rice from becoming sticky.
- Sauté Garlic and Onion: Heat olive oil in a large skillet or saucepan over medium heat. Add minced garlic and chopped onion (if using). Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant.
- Toast the Rice: Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice and allow it to absorb the garlic and onion flavors.
- Add Liquids and Seasonings: Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper. Stir everything together to combine.
- Cook the Rice: Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Rest and Fluff: Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to set and become fluffy.
- Prep the Steak: While the rice cooks, season sirloin steak strips generously with Montreal steak seasoning on both sides.
- Cook the Steak: In a separate skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. When hot, add the seasoned steak strips. Cook for 4-5 minutes per side for medium-rare or until cooked to your preference.
- Add Steak to Rice: Fluff the cooked rice and top it with the cooked steak strips. Generously drizzle white queso over the top.
- Garnish and Serve: Sprinkle fresh cilantro over the dish. Serve warm, optionally with flour tortillas on the side.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop in a skillet over medium heat. Add a splash of broth or water to keep the rice moist.
