Steak Queso Rice Bowl

This Steak and Queso Rice is pure comfort food with plenty of hearty steak, fluffy basmati rice, and creamy queso drizzled over top. It is a weeknight favorite when I want something more exciting than tacos but still quick enough for a busy evening.

It was the first meal my friend requested for our monthly dinner night and everyone always asks for seconds when I bring it to potlucks.

Ingredients

• Basmati rice: Essential for a fluffy texture and fast cooking time Rinse well so it never goes mushy
• Chicken broth and bouillon: These layer in deep savory flavor Look for low sodium if you like to control the saltiness
• Crushed tomatoes: Bring a natural tang and color Use a good quality brand for the brightest flavor or swap in tomato sauce
• Garlic: Sharp and aromatic Freshly minced is best and elevates the overall taste
• Onion: Optional but adds subtle sweetness Yellow or sweet onions work well
• Paprika: Adds gentle warmth Spanish or smoked paprika will both work here
• Cumin: Delivers earthiness and a hint of taco flair Grind fresh if possible and smell before using for potency
• Salt and pepper: Classic musts Always taste before adding extra salt
• Olive oil: Keeps the rice nonstick while boosting flavor A finishing drizzle can add depth
• Sirloin steak: Tender and quick cooking Look for even marbling and slice thin so it cooks fast
• Butter: Helps brown the steak for a rich finish Go for real butter not margarine
• Montreal steak seasoning: A shortcut for bold spice Use a fresh bottle for maximum flavor
• White queso: Creamy and melty Choose a jarred version or homemade If buying pre made queso pick one with jalapeno for a little kick
• Fresh cilantro: Brightens up every bite Chopped just before garnishing
• Flour tortillas: A soft side for scooping Pick the freshest local bakery kind if you can

Step-by-Step Instructions

Prep the Rice:

Rinse the basmati rice under cold water until it runs completely clear This removes extra starch so the grains cook up fluffy rather than sticky

Sauté Garlic and Onion:

Heat olive oil in a large skillet or saucepan over medium heat Add minced garlic and chopped onion Cook for two or three minutes until the onion looks translucent and the aroma is strong

Toast the Rice:

Introduce the rinsed basmati rice to the skillet with garlic and onion Stir constantly for about two minutes Let the rice absorb the infused oil flavors so each grain is toasty and slightly golden

Add Liquids and Seasonings:

Pour in crushed tomatoes and chicken broth Crumble in the chicken bouillon cube Add paprika cumin salt and pepper Stir thoroughly so every grain is coated and the seasoning is well distributed

Cook the Rice:

Bring the mixture to a gentle boil then reduce to low Cover and simmer for around eighteen to twenty minutes until the rice is tender and the liquid disappears Do not stir or lift the lid in between

Rest and Fluff:

Once cooked remove the skillet from heat but keep covered for five minutes This rest helps steam escape and results in extra fluffy rice

Prep Steak:

While the rice simmers season your sirloin steak strips on both sides using Montreal steak seasoning Press it in for great coverage

Cook Steak:

Heat a new skillet with one tablespoon olive oil and two tablespoons butter over medium high Once hot lay in the steak strips Sear four or five minutes each side for medium rare or adjust for your preferred doneness

Add Steak to Pan:

Fluff the finished rice with a fork then arrange steak pieces over the rice Drizzle generously with creamy white queso while everything is hot

Garnish and Serve:

Scatter chopped fresh cilantro and serve with warm flour tortillas on the side If you love extra queso spoon more on top

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You Must Know

• High in protein and satisfying enough for main course
• Great way to use up leftover steak
• Feeds a crowd with very little extra effort

My favorite part is watching the queso melt over the just cooked steak It reminds me of Saturday nights growing up when my brother and I would race to get the cheesiest bites before anyone else

Storage tips

Leftover Steak and Queso Rice keeps well refrigerated in an airtight container for about three days Spoon a bit of broth or water over before reheating to keep the rice tender and prevent it from drying out Warm up in the microwave or toss in a skillet over low heat until hot

Ingredient substitutions

No sirloin Swap for any quick cooking steak such as flank or flat iron Try rotisserie chicken or sautéed mushrooms for an easy vegetarian spin For queso you can use any melting cheese sauce or even shredded pepper jack that melts well in the warm rice

Serving suggestions

Serve with a big scoop of guacamole or as filling for burritos I have also paired it with a crunchy cabbage slaw or fried egg on top for a complete meal Tortilla chips can transform leftover rice into a fun nacho platter

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Cultural and historical context

This dish is inspired by Tex Mex comfort food traditions blending rice and cheese with steak the way family diners do in the Southwest I loved having this as a twist on taco night growing up Queso sauce over rice feels both indulgent and homey

Recipe FAQs

→ How do I keep the rice fluffy and not sticky?

Rinse the basmati rice under cold water until clear to remove excess starch, which helps prevent stickiness. Letting the rice rest off the heat with the lid on also enhances the fluffiness.

→ What steak cut works best for this meal?

Sirloin steak is ideal for tenderness and flavor, but flank or skirt steak can also be used. Slice thinly for quick, even cooking.

→ Can I substitute the white queso?

Yes, you can use shredded cheese, Monterey Jack, or a mild cheddar sauce. Even a simple cheese blend works as a topping.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to retain moisture, either in the microwave or on the stove.

→ What sides complement this dish?

Serve with flour tortillas, a crisp salad, or roasted vegetables for a balanced meal. Salsa or avocado also make tasty additions.

→ Is onion necessary or optional?

Onion is optional and can be omitted for a milder flavor. Finely chopped onion adds depth but is not essential for a great result.