Introduction

Steak Queso Rice is a flavorful and comforting dish that combines tender sirloin steak with savory rice and creamy white queso. Perfect for a satisfying weeknight dinner, it’s easy to prepare and full of rich, hearty flavors. Serve it with warm tortillas for a complete meal.

A pan filled with two main layers sits on a white marbled surface: at the bottom, bright orange rice mixed with small pieces of red bell pepper, and on top, dark brown sliced beef strips spread out evenly, drizzled with light creamy white sauce and sprinkled with green herbs. Around the pan, three ripe red tomatoes on a vine to the right, two loose tomatoes on the upper left, some fresh green parsley, and a partially visible white plate with a blue floral border holding a wooden spoon complete the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Basmati Rice
2 ½ cups Chicken Broth
1 cube Chicken Bouillon
1 can (about 14 oz) Crushed Tomatoes (or diced tomatoes or 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
1 pound Sirloin Steak (cut into thin strips)
2 tablespoons Butter
Montreal steak seasoning (to taste)
White Queso (for topping)
Fresh Cilantro (for garnish)
Flour tortillas (optional for serving)

Instructions

Step 1: Rinse the basmati rice under cold water until the water runs clear to remove excess starch and prevent stickiness.
Step 2: In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion (if using) and sauté for 2-3 minutes until the onion is translucent and garlic is fragrant.
Step 3: Add the rinsed basmati rice to the skillet and stir continuously for about 2 minutes to lightly toast the rice and absorb the flavors.
Step 4: Pour in crushed tomatoes and chicken broth, then crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper, stirring everything together.
Step 5: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
Step 6: Remove skillet from heat and let the rice sit covered for 5 minutes to become fluffy.
Step 7: While the rice cooks, season sirloin steak strips generously with Montreal steak seasoning on both sides.
Step 8: Heat 1 tablespoon olive oil and butter in a separate skillet over medium-high heat. When hot, add steak strips and cook 4-5 minutes per side for medium-rare or to your liking.
Step 9: Fluff the cooked rice, then top with the cooked steak. Drizzle generously with white queso.
Step 10: Garnish with fresh cilantro and serve with warm flour tortillas if desired.

Tips & Variations

For extra flavor, marinate the steak strips in garlic and lime juice before cooking.
Use diced tomatoes or tomato sauce if crushed tomatoes are unavailable; adjust liquid accordingly.
Add diced bell peppers or jalapeños to the rice for a spicy twist.
Swap sirloin steak for chicken or shrimp for a different protein option.

Storage

Store leftover steak queso rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep it moist. Avoid reheating multiple times to maintain texture and flavor.

How to Serve

In the image, a black frying pan is filled with many pieces of browned, cooked beef strips that are sizzling in some oil, and a silver pair of tongs is holding some of the meat. Behind the pan, there is a blurred white bowl filled with bright orange rice and a wooden spoon in it. Also, there are two open cans with colorful labels and a partly visible white bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute basmati with long-grain white or jasmine rice. Brown rice can be used but will require additional cooking time and liquid adjustments.

How can I make this dish vegetarian?

Replace the sirloin steak with sautéed mushrooms or grilled vegetables, and use vegetable broth instead of chicken broth. Omit the chicken bouillon or use a vegetarian version.