Description
Steak & Queso Rice is an easy one-pan dinner with juicy steak, fluffy tomato rice, and creamy white queso. Simple to make, big on flavor, and perfect for busy weeknights.
Ingredients
2 cups Basmati Rice
2 ½ cups Chicken Broth
1 cube Chicken Bouillon
1 can (14 oz) Crushed Tomatoes
2 cloves Garlic, minced
1 small Onion, chopped (optional)
1 tsp Paprika
½ tsp Cumin
Salt & Pepper to taste
2 tbsp Olive Oil
1 lb Sirloin Steak, thinly sliced
2 tbsp Butter
Montreal Steak Seasoning
White Queso Dip
Fresh Cilantro, chopped
Flour Tortillas (optional)
Instructions
1. Rinse the basmati rice under cold water until the water runs clear.
2. Heat olive oil in a skillet. Sauté garlic and onion until softened.
3. Stir in the rice and toast for about 2 minutes.
4. Add crushed tomatoes, chicken broth, bouillon cube, paprika, cumin, salt, and pepper.
5. Bring to a boil. Cover, reduce heat, and simmer for 18–20 minutes.
6. Turn off heat and let rice sit covered for 5 minutes. Then fluff with a fork.
7. Season steak slices with Montreal seasoning.
8. Heat butter and a bit of oil in a pan. Sear steak for 4–5 minutes per side until cooked.
9. Top the rice with steak slices.
10. Warm queso dip and drizzle over the steak and rice.
11. Garnish with chopped cilantro and serve with warm tortillas if desired.
Notes
You can use leftover steak or substitute with grilled chicken or vegetables.
Add jalapeños or hot sauce if you like it spicy.
Store leftovers in the fridge up to 3 days or freeze for up to 2 months.
Reheat with a splash of broth or water to keep it moist.
Nutrition
- Serving Size: 1 plate
- Calories: 629
- Sugar: 2g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 87mg