Irresistible Steak Queso Rice
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.
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.