Description
Steak & Queso Rice is a vibrant Tex-Mex-inspired dish combining tender sirloin steak with flavorful seasoned rice, all topped with creamy Pancho’s White Queso and fresh cilantro. This quick and satisfying recipe brings a festive Southwestern flair to your home kitchen, perfect for family dinners or casual gatherings.
Ingredients
Rice and Seasonings
- 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
Toppings and Sides
- Pancho’s White Queso, enough for drizzling
- Fresh cilantro, chopped, for garnishing
- Flour tortillas, for serving
Instructions
- Toast the rice: In a large skillet, heat olive oil over medium heat. Add the rice and stir continuously until it is lightly browned, which brings out a nutty flavor. Add the finely chopped onion and minced garlic, cooking until they become soft and fragrant.
- Simmer the rice: Pour in the chicken broth and tomato sauce into the skillet with the rice mixture. Stir in salt, black pepper, ground cumin, and dried cilantro. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer gently for 20 minutes until the rice is fully tender and has absorbed the flavors.
- Cook the steak: While the rice cooks, melt butter in a separate skillet over medium-high heat. Add the sliced sirloin steak and season it generously with Montreal steak spice. Cook the steak pieces to your preferred doneness, then remove from heat and set aside to rest.
- Rest and fluff the rice: Once the rice is done, remove the skillet from heat and let it sit covered for 10 minutes. This resting time allows the rice to firm up. Fluff the rice gently with a fork to separate the grains.
- Assemble and serve: Spread the cooked rice on a serving platter, layer the cooked steak strips on top, and drizzle generously with Pancho’s White Queso. Garnish with freshly chopped cilantro and serve alongside warm flour tortillas for a complete Tex-Mex meal experience.
Notes
- For extra spice, add a pinch of cayenne pepper to the rice during cooking.
- If you prefer a vegetarian version, substitute the steak with grilled vegetables or plant-based protein.
- Pancho’s White Queso can be replaced with any creamy cheese sauce you like.
- Make sure to let the rice rest after cooking to achieve a fluffy texture.
- Adjust the Montreal steak spice amount based on your preferred seasoning level.
