Description
Steak & Queso Rice is a cozy and flavorful Tex-Mex dish featuring fluffy rice simmered in a savory broth and tomato sauce, topped with juicy sirloin steak and warm, creamy white queso. This easy weeknight dinner combines simple pantry ingredients for an indulgent meal that comes together in just 35 minutes.
Ingredients
Rice and Flavor Base
- 1 ½ cups long grain white rice
- 2 tablespoons oil (divided)
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- ½ cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- Salt and black pepper, to taste
Steak and Toppings
- 1 pound sirloin steak
- 1 ½ cups Pancho’s white queso (warmed)
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
- Toast the Rice: Heat 1 tablespoon oil in a medium saucepan over medium heat. Add long grain white rice and stir frequently until the rice grains turn lightly golden, which enhances the nutty flavor of the rice.
- Build the Flavor Base: Add the finely diced onion to the pan with the toasted rice and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Simmer the Rice: Pour in 2 cups chicken broth and ½ cup tomato sauce. Add 1 teaspoon cumin, 1 teaspoon dried cilantro, and season with salt and black pepper to taste. Bring the mixture to a gentle boil, then reduce heat to low, cover the saucepan, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender.
- Cook the Steak: While the rice simmers, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Season the sirloin steak with salt, pepper, and a pinch of cumin. Sear the steak for 3 to 5 minutes on each side depending on thickness until your desired doneness is reached. Remove the steak from the skillet and let it rest for 5 minutes before slicing to retain juices.
- Rest and Fluff: Once the rice is done, remove the saucepan from heat and let the rice sit covered for 5 minutes. Fluff the rice gently with a fork to separate the grains.
- Assemble: Spoon the fluffy rice into serving bowls. Top each with sliced sirloin steak, drizzle generously with warm white queso, and garnish with freshly chopped cilantro if desired.
Notes
- Toasting the rice adds a deeper, nuttier flavor—do not skip this essential step.
- Letting the steak rest before slicing helps keep it juicy and tender.
- If the white queso thickens too much while warming, stir in a splash of milk to loosen it.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- For an added kick, include diced jalapeños or a pinch of cayenne pepper in the rice or as garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
