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.
