Description
Steak & Queso Rice is a vibrant Tex-Mex dish that combines tender, seasoned sirloin steak with flavorful, spiced rice simmered in tomato sauce and chicken broth. Topped with creamy Pancho’s White Queso and fresh cilantro, it offers a deliciously hearty meal perfect for a fiesta at home, served alongside warm flour tortillas.
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
Toppings and Sides
- Pancho’s White Queso, enough for drizzling
- Fresh cilantro, chopped, for garnishing
- Flour tortillas, for serving
Instructions
- Toast the Rice and Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the rice and stir continuously until it is lightly browned to develop nutty flavor. Add the finely chopped onion and minced garlic, cooking until they become soft and fragrant, which helps build the base flavor for the dish.
- Simmer the Rice: Pour in the chicken broth and tomato sauce, then stir in salt, black pepper, ground cumin, and dried cilantro. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for 20 minutes or until the rice is tender and has absorbed the liquid.
- Cook the Steak: In a separate skillet, melt the butter over medium-high heat. Add the sliced sirloin steak and season it with Montreal steak spice. Cook the steak slices to your preferred doneness, ensuring they are nicely seared on the outside. Once cooked, remove from heat and set aside.
- Let the Rice Rest and Fluff: After the rice has finished cooking, remove the skillet from heat and let the rice sit, covered, for 10 minutes. This resting time allows the rice to firm up slightly and makes it easier to fluff. Afterward, use a fork to fluff the rice gently.
- Assemble and Serve: On a serving platter, spread the cooked and fluffed rice evenly. Layer the cooked steak over the rice, then generously drizzle Pancho’s White Queso on top. Garnish with freshly chopped cilantro for brightness and serve warm flour tortillas on the side for a complete Tex-Mex meal experience.
Notes
- For extra flavor, you can marinate the steak with the Montreal steak spice and a little lime juice for 30 minutes before cooking.
- If Pancho’s White Queso is unavailable, substitute with any creamy queso or melted Monterey Jack cheese.
- To make this dish gluten-free, serve with corn tortillas instead of flour tortillas.
- Adjust the seasoning to taste, especially the salt and spice levels, depending on your preference.
- Leftover steak can be stored separately and reheated gently to avoid toughness.
