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If you’re craving a vibrant and comforting meal that brings the bold flavors of Tex-Mex straight to your kitchen, look no further than the Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe. This dish perfectly balances tender, juicy steak with creamy, dreamy queso and fluffy, flavorful rice, creating a fiesta of tastes and textures in every bite. Whether it’s a weeknight dinner or a weekend gathering, this recipe is your go-to for impressing family and friends with minimal fuss but maximum flavor.
Ingredients You’ll Need
Getting your ingredients together for the Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe is a breeze, and each one plays an essential role in building layers of deliciousness. From the aromatic spices to the tender steak, every component contributes to the soul of this dish.
- 1 cup long grain white rice: The base of the dish, providing a fluffy texture and mild flavor that soaks up all the goodness.
- 2 tablespoons olive oil: Adds richness and helps toast the rice to boost its nutty flavor.
- 1 small onion, finely chopped: Offers a subtle sweetness and depth when softened.
- 1 tablespoon minced garlic: For a fragrant kick that elevates the entire dish.
- 2 cups chicken broth: Infuses the rice with savory moisture and richness.
- 8 ounces tomato sauce: Provides tang and color, bringing a bright balance to the savory elements.
- 1/2 teaspoon salt: Enhances every ingredient’s natural flavors.
- 1/2 teaspoon black pepper: Adds a gentle warmth and mild bite.
- 1 teaspoon ground cumin: Delivers earthy, smoky notes essential to Tex-Mex fare.
- 1 teaspoon dried cilantro: Brings an herbal freshness that ties in beautifully with the steak garnish.
- 1 pound sirloin steak, sliced: The star protein that is tender, juicy, and packed with meaty flavor.
- 2 tablespoons butter: Used to sear the steak and enrich its taste with a luscious finish.
- Montreal steak spice (to taste): Adds a bold, peppery seasoning that perfectly compliments the beef.
- Pancho’s White Queso (enough for drizzling): Creamy, smooth cheese sauce that ties the entire dish together with irresistible richness.
- Fresh cilantro, chopped, for garnishing: Offers a burst of color and brightness as a final touch.
- Flour tortillas for serving: A perfect vehicle to scoop up the Steak & Queso Rice or wrap it up for a handheld treat.
How to Make Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Step 1: Toast the Rice and Sauté Aromatics
Start by heating olive oil in a large skillet over medium heat. Add the long grain white rice and stir until it begins to turn a lovely golden brown. This toasting step is essential because it deepens the rice’s flavor and ensures a satisfyingly nutty base for your dish. Next, add the finely chopped onion and minced garlic, cooking them gently until they soften and release their wonderful aromas, setting the stage for a luscious Tex-Mex experience.
Step 2: Simmer the Rice in a Flavorful Sauce
Once your rice and aromatics are perfectly toasted and softened, pour in the chicken broth and tomato sauce, then season with salt, black pepper, ground cumin, and dried cilantro. Stir everything together and bring the mixture to a lively boil. When boiling, reduce the heat to low and cover the skillet, letting it simmer for about 20 minutes until the rice is tender and has soaked up all those incredible flavors. This simmering step creates the heart of the Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe.
Step 3: Sear the Steak to Juicy Perfection
Meanwhile, in another skillet, melt the butter over medium-high heat. Add the sliced sirloin steak, sprinkling it generously with Montreal steak spice for that special punch of flavor. Cook the steak slices until they reach your preferred doneness—whether that’s medium-rare or well-done, it’s up to your taste. Once cooked, set the steak aside to rest, allowing the juices to redistribute and keep every bite melt-in-your-mouth tender.
Step 4: Finish and Fluff the Rice
When the rice is done cooking, remove the skillet from heat but leave it covered for 10 minutes. This resting time lets the rice steam gently and ensures it’s perfectly fluffy. Then, use a fork to fluff the rice carefully, lifting the grains without mashing them, preparing a light and fluffy base for the steak and queso to come.
Step 5: Assemble the Fiesta
Now comes the fun part! Spread the cooked, fluffy rice evenly on a large platter. Layer the juicy steak on top, then generously drizzle Pancho’s White Queso over everything in luscious ribbons. Sprinkle fresh cilantro all over for that burst of green freshness and vibrant flavor. Serve with warm flour tortillas on the side so everyone can scoop, wrap, and enjoy this delightful Tex-Mex fiesta right at home.
How to Serve Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Garnishes
Adding the right garnishes can take your Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe to the next level. Freshly chopped cilantro is a must for a fresh herbal note and beautiful color contrast. For an extra layer of flavor and texture, consider sprinkling some finely diced jalapeño or a handful of crispy tortilla strips to add a satisfying crunch. A squeeze of lime juice right before serving can brighten the richness and enliven the whole dish.
Side Dishes
This tex-mex masterpiece pairs wonderfully with simple side dishes that complement its bold flavors. A fresh avocado salad with cherry tomatoes and lime dressing brings a cooling creaminess that balances the spice. Alternatively, serve warm refried beans or charred corn on the cob to enhance the fiesta vibe. And of course, keep plenty of your favorite salsa on hand to add a dash of heat or tang as you please.
Creative Ways to Present
If you want to get extra creative with your Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe, turn it into a layered casserole by assembling the rice, steak, and queso in a baking dish, then topping with shredded cheese and baking until bubbly and golden. You can also use it as a filling for burritos or top a crisp tostada shell with the mix for crunchy taco-style goodness. The possibilities are endless and endlessly delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Steak & Queso Rice stores beautifully in an airtight container in the refrigerator for up to 3 days. Keep the queso drizzle separate if possible, as it reheats better when added freshly. This way, you can enjoy leftovers that taste almost as fantastic as when freshly made.
Freezing
This dish can also be frozen, though the texture may shift slightly after thawing. For best results, freeze the rice and steak mixture separately from the queso in freezer-safe containers. They can be stored for up to 2 months. Thaw overnight in the fridge before reheating to keep the best texture and flavor.
Reheating
To reheat, warm the rice and steak gently in a skillet over medium heat, stirring to prevent drying out. Add a splash of chicken broth or water if needed. Reheat the queso separately in a microwave or small saucepan until smooth and pourable, then drizzle over the warmed rice and steak for that creamy final touch.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin is great for its balance of tenderness and flavor, you can also use flank steak or ribeye if you prefer. Just adjust cooking times to ensure the steak is cooked to your liking without overcooking.
Is there a vegetarian option for this dish?
Definitely! Swap the steak for sautéed mushrooms or seasoned grilled vegetables and use a vegetarian broth. The queso sauce still adds plenty of richness to keep the dish satisfying and flavorful.
Can I make this recipe spicier?
Yes, easily! Add diced jalapeños when cooking the onions and garlic or use a spicier steak seasoning. You can also drizzle with a spicy queso or add a few dashes of hot sauce when serving.
What if I don’t have Pancho’s White Queso?
No worries. You can substitute with any creamy cheese sauce or even a blend of melted Monterey Jack and cream cheese with a touch of garlic and chili powder for a similar effect.
Can I prepare parts of this recipe in advance?
Yes! You can cook the rice and prepare the steak ahead of time. Keep them refrigerated separately, then warm and assemble just before serving to maintain freshness and texture.
Final Thoughts
If you’re ready to bring a festive, flavorful Tex-Mex meal into your home, the Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe will not disappoint. It’s fun to prepare, rewarding to eat, and guaranteed to become a new favorite in your recipe rotation. So grab that skillet, invite your loved ones, and enjoy a taste of the Southwest right at your dining table!
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Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
Steak & Queso Rice is a vibrant Tex-Mex dish combining tender, flavorful sirloin steak with savory, spiced rice and creamy white queso. Perfect for a comforting yet festive meal, this recipe brings a rich blend of spices and textures, served with warm flour tortillas for a delightful home-cooked fiesta.
Ingredients
Rice and Sauce
- 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
For Serving and Garnish
- Pancho’s White Queso, enough for drizzling
- Fresh cilantro, chopped, for garnishing
- Flour tortillas
Instructions
- Prepare the rice mixture: In a large skillet, heat olive oil over medium heat. Add the long grain white rice and stir frequently until the rice grains are lightly browned, which adds a nutty flavor. Add the finely chopped onion and minced garlic to the skillet, cooking until they soften and become fragrant.
- Cook the rice: Pour in the chicken broth and tomato sauce into the skillet with the rice and aromatics. Stir in salt, black pepper, ground cumin, and dried cilantro evenly into the mixture. Bring the entire mixture to a boil, then reduce the heat to low and cover the skillet. Let the rice simmer gently for 20 minutes until the rice is fully tender and has absorbed the liquids.
- Cook the steak: While the rice simmers, heat a separate skillet over medium-high heat and melt the butter. Add the sliced sirloin steak pieces, seasoning them generously with Montreal steak spice. Cook the steak to your preferred level of doneness, ensuring it develops a nice sear for flavor, then remove from heat and set aside.
- Rest and fluff the rice: After the rice is cooked, remove the skillet from heat and allow the rice to rest, covered, for 10 minutes. This resting period helps the rice absorb any remaining liquid and become fluffy. Fluff the rice gently with a fork to separate the grains.
- Assemble and serve: On a serving platter or individual plates, layer the cooked, fluffy rice first. Top the rice with the cooked sirloin steak slices. Drizzle generously with Pancho’s White Queso for a creamy, flavorful finish. Garnish with freshly chopped cilantro to add brightness and freshness. Serve immediately alongside warm flour tortillas to complete this Tex-Mex feast.
Notes
- Use fresh cilantro for garnish to enhance the flavor and add a fresh touch.
- Adjust the Montreal steak spice quantity according to your taste preference.
- Letting the rice rest after cooking improves texture and helps to prevent it from being mushy.
- Serve with warm flour tortillas to enjoy as handheld tacos or on the side.
- To make this dish gluten-free, substitute flour tortillas with corn tortillas.
