Ultimate Queso Rice with Steak
This Queso Rice with Steak recipe brings together perfectly cooked steak, creamy queso, and hearty rice for a comforting and exciting weeknight dinner. Ditch the takeout menus and create restaurant-quality deliciousness in your own kitchen with this flavorful and satisfying meal.
Equipment
- Large skillet
- Small bowl
- Meat thermometer
- Cutting board
- Knife
- Large saucepan or Dutch oven
- Measuring cups and spoons
- Paper towels
Ingredients
- 1.5 lbs steak sirloin, ribeye, or flank
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- 1 tablespoon olive oil
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- 4 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ¼ cup chopped cilantro, for garnish
- Optional: Sour cream, for topping
- Optional: Guacamole, for topping
- Optional: Salsa, for topping
- Optional: Jalapeños, sliced, for topping
Instructions
- Pat the steak dry with paper towels.
- In a small bowl, combine salt, pepper, garlic powder, and chili powder.
- Rub the spice mixture evenly over both sides of the steak.
- Heat olive oil in a large skillet over medium-high heat.
- Carefully place the steak in the hot skillet.
- Cook for 3-5 minutes per side for medium-rare (130-135°F), or longer depending on desired doneness. Use a meat thermometer to ensure accuracy (135-145°F for medium).
- Remove the steak from the skillet and let it rest for at least 5 minutes before slicing against the grain.
- In a large saucepan or Dutch oven, heat olive oil over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add the rinsed rice and cook, stirring constantly, for 1-2 minutes until lightly toasted.
- Pour in the chicken broth and diced tomatoes and green chilies. Stir in cumin and chili powder.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Remove from heat and stir in the softened cream cheese until melted and smooth.
- Stir in the Monterey Jack and cheddar cheeses until melted and the queso rice is creamy and cheesy.
- Slice the rested steak against the grain into thin strips.
- Serve the sliced steak over the queso rice.
- Garnish with chopped cilantro and any desired toppings.
Notes
For sticky rice, reduce chicken broth by 1/4 cup and rinse rice well. If queso isn't melting smoothly, ensure cream cheese is fully softened and add a tablespoon of milk or cream. Thin thick queso with milk or chicken broth. Add cayenne pepper or spicier diced tomatoes for extra spice. Add cooked bell peppers, corn, or black beans for added flavor and nutrition. Experiment with different cheese combinations. For a vegetarian option, skip the steak and add sautéed mushrooms or zucchini. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet, adding a splash of milk or broth if the rice seems dry.