IRRESISTIBLE STEAK QUESO RICE

Craving something seriously comforting that’s also packed with flavor? Forget boring weeknight dinners, because we’re about to elevate your rice game to a whole new level of deliciousness with Steak Queso Rice! Imagine tender, juicy steak mingling with creamy, cheesy queso, all nestled in a bed of perfectly cooked rice – it’s a flavor explosion you won’t be able to resist, and I promise you’ll be making this again and again!

Gather Your Goodies: The Ingredients You’ll Need

For the Steak:

• 1 pound steak (sirloin, flank, or ribeye work great), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

For the Queso Rice:

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup heavy cream (optional, for extra creaminess)
• 1/4 cup chopped cilantro, for garnish

Optional Toppings:

• Sour cream
• Guacamole
• Pico de gallo
• Jalapeños, sliced

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Season and Sear the Steak

1. In a medium bowl, combine the steak pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
2. Heat a large skillet or cast iron pan over medium-high heat.
3. Add the seasoned steak to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding).
4. Sear the steak for 2-3 minutes per side, or until nicely browned and cooked to your desired doneness. Remember, it will continue to cook a little in the rice, so slightly undercooking is better than overcooking.
5. Remove the steak from the skillet and set aside.

Step 2: Sauté the Aromatics

1. In the same skillet (no need to clean it!), melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.

Step 3: Build the Queso Rice

1. Add the rinsed rice to the skillet with the onions and garlic. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted. This step helps to prevent the rice from becoming mushy.
2. Pour in the chicken broth and diced tomatoes and green chilies (Rotel). Bring to a boil.
3. Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid lifting the lid during this time for best results!

Step 4: Melt in the Cheese and Cream

1. Remove the skillet from the heat.
2. Stir in the cheddar cheese and Monterey Jack cheese until melted and smooth. If you want an extra creamy texture, stir in the heavy cream as well.

Step 5: Combine and Serve

1. Gently stir the cooked steak into the queso rice.
2. Garnish with chopped cilantro and your favorite toppings, such as sour cream, guacamole, pico de gallo, or jalapeños.
3. Serve immediately and enjoy!

Tips and Tricks for Queso Rice Perfection

• Choose the Right Steak: Sirloin, flank, or ribeye are all great options for this recipe. Look for cuts that are well-marbled for the best flavor and tenderness.
• Don’t Overcook the Steak: As mentioned before, the steak will continue to cook in the rice, so it’s better to slightly undercook it when searing. Medium-rare to medium is ideal.
• Rinse the Rice: Rinsing the rice before cooking helps to remove excess starch, which will prevent it from becoming sticky and mushy.
• Control the Heat: Simmering the rice on low heat is crucial for even cooking and preventing it from burning.
• Customize Your Queso: Feel free to adjust the amount and type of cheese to your liking. Pepper jack cheese would add a nice kick!
• Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the queso rice.
• Make It Ahead: The queso rice can be made ahead of time and reheated. Just add a splash of chicken broth or water when reheating to prevent it from drying out. The steak is best when freshly cooked.

Variations to Spice Things Up

• Chicken Queso Rice: Substitute the steak with cooked chicken for a lighter option.
• Vegetarian Queso Rice: Omit the steak and add black beans, corn, and bell peppers for a vegetarian-friendly version.
• Spicy Queso Rice: Add diced jalapeños or a can of green chilies to the rice for a spicy kick.
• Loaded Queso Rice: Top with all your favorite Mexican toppings, such as sour cream, guacamole, pico de gallo, and shredded lettuce.

Serving Suggestions That Will Wow Your Guests

This Steak Queso Rice is a complete meal on its own, but it also pairs well with a variety of sides. Consider serving it with:

• A simple side salad with a lime vinaigrette
• Refried beans
• Tortilla chips and salsa
• Corn on the cob

More Delicious Recipes to Try

If you loved this Steak Queso Rice, here are a few other recipes you might enjoy:

• Try a similar dish with Queso Rice With Steak.
• For a hearty and comforting meal, check out Crockpot Loaded Steak And Potatoes.
• Warm up with a bowl of Mexican Beef & Rice Soup.
• Enjoy the creamy goodness of Creamy Steak Queso Rice.
• For a quick and flavorful appetizer, try Garlic Butter Beef Bites!.
• Spice up your taco night with Garlic Butter Honey Bbq Beef Tacos Recipe.

The Joy of Sharing: Why This Recipe is a Winner

There’s something truly special about sharing a delicious meal with loved ones, and this Steak Queso Rice is the perfect dish for bringing people together. It’s easy to make, customizable to everyone’s tastes, and guaranteed to be a crowd-pleaser. So gather your ingredients, get cooking, and prepare to enjoy a meal that’s both comforting and unforgettable. Happy cooking, my friend!

Irresistible Steak Queso Rice

Amelia Chen-Morrison

This Steak Queso Rice recipe combines tender, juicy steak with a creamy, cheesy queso sauce, all served over a bed of perfectly cooked rice. It’s a flavorful and comforting dish that’s perfect for a weeknight dinner or a casual gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Mexican-American

Servings 4

Calories 600 kcal

Equipment

• Medium bowl
• Large skillet or cast-iron pan
• Measuring cups and spoons
• Knife
• Cutting board
• Spatula
• Lid for skillet

Ingredients

  

• 1 pound steak sirloin, flank, or ribeye
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon butter
• ½ cup chopped onion
• 1 clove garlic, minced
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup heavy cream optional
• ¼ cup chopped cilantro, for garnish
• Sour cream, for topping optional
• Guacamole, for topping optional
• Pico de gallo, for topping optional
• Jalapeños, sliced, for topping optional

Instructions

 

• In a medium bowl, combine the steak pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
• Heat a large skillet or cast iron pan over medium-high heat.
• Add the seasoned steak to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding).
• Sear the steak for 2-3 minutes per side, or until nicely browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
• In the same skillet, melt the butter over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute, until fragrant.
• Add the rinsed rice to the skillet with the onions and garlic. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
• Pour in the chicken broth and diced tomatoes and green chilies (Rotel). Bring to a boil.
• Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
• Remove the skillet from the heat.
• Stir in the cheddar cheese and Monterey Jack cheese until melted and smooth. If you want an extra creamy texture, stir in the heavy cream as well.
• Gently stir the cooked steak into the queso rice.
• Garnish with chopped cilantro and your favorite toppings, such as sour cream, guacamole, pico de gallo, or jalapeños.
• Serve immediately and enjoy!

Notes

Choose sirloin, flank, or ribeye for the steak. Don’t overcook the steak. Rinse the rice before cooking. Simmer the rice on low heat. Customize the cheese to your liking, pepper jack adds a kick. Add cayenne pepper or hot sauce for spice. The queso rice can be made ahead, but the steak is best fresh. For variations, try chicken, vegetarian, or spicy versions.