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Steak Cheese and Rice Recipe

Steak Cheese and Rice Recipe
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★★★★★

4.7 from 21 reviews

This flavorful Steak Cheese and Rice recipe combines tender sirloin steak, perfectly cooked seasoned rice, and creamy Pancho’s White Queso for a hearty, satisfying meal. Loaded with aromatic spices and fresh cilantro, it can be enjoyed as a comforting bowl or wrapped inside warm flour tortillas for a delicious taco-style dish.

Ingredients

Scale

Rice and Seasonings

  • 1 cup long grain white rice
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 tbsp minced garlic
  • 2 cups chicken broth
  • 8 oz tomato sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp dried cilantro

Steak and Toppings

  • 1 pound sirloin steak, cut into pieces
  • 2 tbsp butter
  • Montreal steak seasoning, to taste
  • Pancho’s White Queso, as desired
  • Fresh cilantro, for garnish
  • Flour tortillas, for serving (optional)

Instructions

  1. Toast the rice: Rinse the long grain white rice under cold water until the water runs clear. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the rinsed rice and stir frequently, allowing it to lightly toast for 2-3 minutes, enhancing its flavor.
  2. Sauté aromatics: Add the chopped onion and minced garlic to the skillet with the rice. Stir continuously until the onion becomes translucent and fragrant, about 2-3 minutes.
  3. Add liquids and seasonings: Pour in 2 cups of chicken broth and 8 ounces of tomato sauce. Sprinkle in the salt, black pepper, cumin, and dried cilantro. Stir well to combine all ingredients evenly.
  4. Simmer the rice: Bring the mixture to a gentle boil, then cover the skillet with a lid and reduce heat to medium-low. Let the rice cook undisturbed for 20 minutes, or until the rice is tender and has absorbed all the liquid.
  5. Cook the steak: While the rice cooks, heat 2 tablespoons of butter in a separate skillet over medium-high heat. Season the cut sirloin steak pieces generously with Montreal steak seasoning. Add the steak to the skillet and cook until it reaches your preferred doneness, about 4-6 minutes depending on thickness. Remove from heat.
  6. Assemble the dish: Spoon the cooked rice onto serving plates or bowls. Top with the cooked steak pieces and drizzle Pancho’s White Queso generously over the top.
  7. Garnish and serve: Sprinkle fresh cilantro over the dish for a bright, herbal finish. Serve as is or wrap the steak and rice mixture inside warm flour tortillas for a delicious handheld meal. Complement with salsa, fresh Pico de Gallo, or taco sauce if desired.

Notes

  • Rinsing the rice removes excess starch and prevents it from becoming gummy.
  • To achieve even cooking, avoid lifting the lid while the rice simmers.
  • Adjust the amount of steak seasoning to your taste preferences.
  • For a spicier twist, add diced jalapeños or a pinch of chili powder to the rice during cooking.
  • This dish pairs excellently with fresh salsa, guacamole, or a side of black beans.
  • Leftover rice and steak can be refrigerated and reheated for quick meals.

Nutrition

Keywords: steak rice recipe, cheesy steak rice, skillet steak and rice, Pancho’s White Queso recipe, steak tacos with rice, Tex-Mex dinner

Find it online: https://miarosetti.com/steak-cheese-and-rice-recipe/