Steak & Queso Rice Recipe

Steak & Queso Rice is the ultimate comfort food mash-up: juicy, perfectly seasoned strips of steak, fluffy tomato-infused rice, and oozy, melty white queso, all in one joyful skillet. It’s the kind of meal you’ll crave on a busy weeknight or when you just want to treat yourself to something extra special—no takeout required.

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Ingredients You’ll Need

Every item in this dish plays a special role to make Steak & Queso Rice shine—each ingredient brings either deep flavor, appealing texture, or that irresistible color pop to your plate. Gather these simple staples and get ready for big results.

• Basmati Rice: Offers fluffy, fragrant grains that soak up every bit of flavor—rinsing is the secret!
• Chicken Broth: Gives the rice foundation a savory richness you’ll taste in every bite.
• Chicken Bouillon Cube: Extra concentrated flavor boost; you’ll notice the difference.
• Crushed Tomatoes (14 oz can): Adds color, acidity, and a delicious depth. Diced tomatoes or tomato sauce work too!
• Garlic (2 cloves): Brings the base aromatic warmth every good rice dish needs.
• Small Onion (optional): For a little sweetness and complexity—finely chop so it melts right in.
• Paprika: Adds beautiful color and mild smokiness.
• Cumin: Lends earthy, nutty undertones you’ll smell as it cooks.
• Salt & Pepper: Always essential for seasoning as you go.
• Olive Oil: Helps sauté the aromatics and keeps things from sticking.
• Sirloin Steak (1 lb): Tender and quick-cooking—slice into thin strips for best texture.
• Butter: Adds richness as you sear the steak for ultimate flavor.
• Montreal Steak Seasoning: A punchy, herby all-in-one rub—if you don’t have this, use salt, pepper, garlic powder, and paprika.
• White Queso: The creamy, gooey topping that ties it all together.
• Fresh Cilantro: For popping freshness and color at the end.
• Flour Tortillas (optional): Serve alongside for an extra treat and a scoopable experience!

Variations

One of the best things about Steak & Queso Rice is how easy it is to make it your own! You can swap in your favorite protein, adjust the spice, or tweak the toppings to suit what you have on hand (or to suit picky eaters!).

• Vegetarian Twist: Replace the steak with grilled portobello mushrooms, roasted veggies, or crispy tofu for a satisfying meatless version.
• Spice it Up: Stir in diced jalapeños or a pinch of chili flakes to give your rice extra heat.
• Change the Cheese: Try pepper jack or a blend of shredded Mexican cheeses under the queso for even more gooey richness.
• Different Grains: Jasmine rice, long-grain white, or even brown rice can work, adjusting cooking time as needed.
• Bulk it Up: Add black beans, corn, or chopped bell peppers for more color, protein, and fiber.

How to Make Steak & Queso Rice

Step 1: Rinse the Rice

Start by rinsing your basmati rice under cold water until it runs clear—this is my go-to tip for making sure every grain cooks up fluffy, never gummy. Swish it around with your fingers to really remove all that excess starch.

Step 2: Sauté Aromatics

In a large skillet or saucepan, heat your olive oil over medium heat. Add the minced garlic and finely chopped onion (if using), then sauté for 2–3 minutes. The onion should turn soft and translucent and your kitchen will smell amazing.

Step 3: Toast the Rice

Pour the rinsed rice into the skillet and stir for about 2 minutes. You want the grains lightly toasting and getting that subtle nutty aroma—plus, they’ll soak up all the flavor from the garlic and onion.

Step 4: Add Liquids & Seasonings

Add your crushed tomatoes (or diced/tomato sauce) and pour in the chicken broth. Crumble in the bouillon cube, sprinkle over paprika, cumin, and season with salt and pepper. Stir everything together—your rice is now swimming in color and flavor!

Step 5: Cook the Rice

Bring the skillet to a gentle boil, then immediately reduce heat to low and cover. Let it cook for about 18–20 minutes. Avoid lifting the lid! Once the liquid is absorbed and the rice is tender, remove from heat but keep the lid on to let it rest for 5 minutes (this is the secret to fluffy rice).

Step 6: Cook the Steak

While the rice cooks, season your steak strips generously on both sides with Montreal steak seasoning. In a separate skillet, heat a spoonful of olive oil and a pat of butter over medium-high until sizzling, then sear steak strips for 4–5 minutes per side (for medium-rare), or longer if you prefer them more well done. Let them rest briefly before slicing thinly if needed.

Step 7: Assemble & Top with Queso

Fluff the rice with a fork, then lay the cooked steak on top. Drizzle everything generously with creamy white queso. Get ready for that “ooh” factor—it’s what takes Steak & Queso Rice over the top!

Step 8: Garnish & Serve

Finish with a flurry of fresh cilantro and, if desired, warm flour tortillas on the side. Dig in while it’s hot and melty—this is steakhouse-meets-Tex-Mex comfort at its best.

How to Serve Steak & Queso Rice

Garnishes

A generous sprinkle of freshly chopped cilantro really pops against the cheesy, tomato-rich rice—plus, it adds a fresh, vibrant flavor hit. You can also scatter thinly sliced green onions, diced jalapeño, or even a spoonful of pico de gallo for more color and zip.

Side Dishes

This dish is beautifully hearty as a stand-alone meal, but it’s extra wonderful with a pile of warmed flour tortillas or homemade tortilla chips. Want more veggies? Roasted bell peppers, sautéed corn, or a side of black beans make satisfying, colorful companions to Steak & Queso Rice.

Creative Ways to Present

Serve Steak & Queso Rice right in the skillet for that rustic, family-style wow factor, or spoon it into wide bowls for individual servings topped with all your favorite garnishes. For game night, scoop the rice and steak into mini tortillas for street-style tacos, or layer in jars for on-the-go meal prep.

Make Ahead and Storage

Storing Leftovers

Leftover Steak & Queso Rice keeps well for up to 3 days in an airtight container in the fridge. It’s perfect for quick lunches that taste just as good as the night you made it!

Freezing

To stock your freezer, portion cooled rice and steak into sealed containers or freezer bags. It’ll stay fresh for up to 2 months. Thaw overnight in the refrigerator for best results, especially if you want the rice to stay fluffy.

Reheating

To reheat, add a splash of broth or water to your rice and steak, then gently warm in a skillet over medium heat or microwave in a covered dish. Wait to add the queso until just before serving so it stays creamy and luscious.

FAQs

Final Thoughts

If you try one skillet dinner this week, let it be Steak & Queso Rice! It’s fun to make, satisfying to eat, and endlessly customizable. Gather your favorite people, bring extra napkins for all that melty queso, and enjoy the magic that happens when steak and cheesy rice come together. I can’t wait for you to taste it!

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