Steak & Queso Rice
Ingredients
- 1 clong grain white rice
- 2 tbspolive oil
- 1 smallonion
finely chopped
- 1 tbspminced garlic
- 2 cchicken broth
- 8 oztomato sauce
- ½ tspsalt
- ½ tspblack pepper
- 1 tspground cumin
- 1 tspdried cilantro
- 1 lbsirloin steak
sliced
- 2 tbspbutter
- to tasteseasoning with montreal steak spice
- pancho’s white queso
sufficient for drizzling
- fresh cilantro
chopped, for garnishing
- flour tortillas
for serving
Directions
- 1
Rice Preparation: Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the rice and stir continuously until it begins to brown slightly, ensuring it does not burn. Following this, introduce the chopped onion and minced garlic into the skillet, continuing to sauté on medium-low heat until they become fragrant and translucent.
- 2
Cooking the Rice: Pour the chicken broth and tomato sauce into the skillet containing the rice. Stir thoroughly to ensure all ingredients are well integrated. Bring the mixture to a brisk boil, then allow it to boil for two minutes. After this, reduce the heat to low, cover the skillet, and permit the rice to simmer for 20 minutes, ensuring the liquid is absorbed and the rice is tender.
- 3
Steak Preparation: Concurrently, melt butter in another large skillet over medium-high heat. Add the sliced sirloin steak to the skillet, seasoning generously with Montreal steak spice. Cook the steak, stirring occasionally, until it reaches the desired level of doneness. Remove the steak from the skillet once cooked.
- 4
Finalizing the Rice: After the rice has simmered for the allotted time, turn off the heat but maintain the skillet covered. Allow the rice to sit covered for an additional 10 minutes; this process helps the rice to continue absorbing flavors and to achieve a perfect texture.
- 5
Assembly and Service: To serve, fluff the cooked rice gently with a fork and arrange it on a serving platter. Layer the cooked steak over the rice, then liberally drizzle Pancho’s White Queso over both the steak and rice. If desired, garnish with freshly chopped cilantro. Accompany with warm flour tortillas for a complete meal.
Steak & Queso Rice
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Based on 1 rating
Rating Breakdown
About this Recipe
Craving a Tex-Mex dinner that's both deeply satisfying and incredibly easy to make? This Steak & Queso Rice recipe brings the vibrant flavors of a fiesta right into your kitchen with an affordable, luxurious twist.
What sets this dish apart is the harmonious blend of tender, seasoned sirloin steak with fluffy long grain rice and the irresistible creaminess of Pancho’s White Queso. It’s a complete meal that feels gourmet, yet comes together without the fuss, offering big flavors for minimal effort.
Get ready for a truly indulgent experience. Each forkful delivers juicy sirloin steak, expertly seasoned with Montreal steak spice, nestled among savory long grain rice infused with the rich notes of onion, garlic, cumin, and tomato sauce. The magic happens when the warm, velvety Pancho’s White Queso drizzles generously over everything, binding the flavors and textures into a cohesive, comforting dish.
Expect a vibrant, hearty main course that’s wonderfully savory and deeply satisfying, perfect for a weeknight family meal or a casual gathering.
Customization & Variations
While sirloin steak shines here, you could experiment with other quick-cooking cuts like flank or skirt steak if you prefer. For an extra kick, consider adding a pinch of cayenne pepper or a dash of hot sauce to the rice mixture. Feel free to swap dried cilantro for fresh in the rice, or even add other Tex-Mex staples like diced bell peppers for more color and crunch.
This Steak & Queso Rice is a fantastic choice for a flavorful weeknight dinner or a relaxed weekend meal. Serve it hot, garnished generously with fresh chopped cilantro, alongside warm flour tortillas for scooping up every delicious bite.