Description
This flavorful Steak & Queso Rice Recipe combines tender, seasoned sirloin steak with a rich and savory basmati rice cooked in chicken broth, tomatoes, and aromatic spices. Topped with creamy white queso and fresh cilantro, it makes a satisfying and delicious meal perfect for serving with warm flour tortillas.
Ingredients
Scale
Rice and Broth
- 2 cups Basmati Rice
- 2 ½ cups Chicken Broth
- 1 cube Chicken Bouillon
- 1 can (about 14 oz) Crushed Tomatoes
- 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
- Rinse Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch and prevent clumping.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add minced garlic and chopped onion, sautéing until they become translucent and fragrant.
- Toast Rice: Add the rinsed rice to the skillet and toast for about 2 minutes, stirring frequently to coat the grains in oil and enhance flavor.
- Add Liquids and Seasonings: Pour in the crushed tomatoes, chicken broth, and crumble the chicken bouillon cube into the mixture. Stir in paprika, cumin, salt, and pepper to taste, combining all ingredients well.
- Simmer Rice: Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 18-20 minutes or until the rice is tender and the liquid is absorbed.
- Rest the Rice: Remove the skillet from heat and let the rice sit covered for 5 minutes to steam and fully absorb flavors.
- Season Steak: While the rice is resting, season the sirloin steak strips generously with Montreal steak seasoning.
- Sear Steak: In a separate skillet, melt the butter over medium-high heat. Sear the steak strips for 4-5 minutes per side until they reach your desired doneness and have a nice crust.
- Assemble and Serve: Fluff the rice with a fork and spread it on plates. Top with the seared steak strips, then drizzle with warm white queso.
- Garnish and Accompany: Garnish with fresh cilantro leaves and serve alongside warm flour tortillas if desired for a complete meal.
Notes
- To make it gluten-free, ensure the chicken broth and bouillon do not contain gluten.
- If you prefer a spicier dish, add some chopped jalapeños or a pinch of chili powder to the rice.
- Leftover rice and steak can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Use high-quality white queso for the best creamy topping, or substitute with shredded cheese if unavailable.
- The recipe can be doubled for larger groups, just adjust cooking times accordingly.
