If you’re craving a vibrant, flavorful dish that brings the zest of Tex-Mex straight to your kitchen, then you’ve got to try this Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe. It’s an irresistible combination of tender sirloin steak, perfectly spiced rice, and a luscious white queso drizzle that makes every bite a celebration. Packed with layers of savory goodness and bright, fresh touches, this dish transforms simple ingredients into a fiesta on your plate. Whether you’re cooking for family or friends, this recipe guarantees smiles all around and a table full of warm, comforting Tex-Mex joy.
Ingredients You’ll Need
Gathering your ingredients for this dish is straightforward, yet each component plays a crucial role in building the authentic Tex-Mex flavors and textures you’ll love. From the aromatic spices to the creamy queso, every addition elevates the overall experience.
- 1 cup long grain white rice: Provides a fluffy, tender base that soaks up all the delicious juices.
- 2 tablespoons olive oil: Helps toast the rice and keep everything from sticking while adding a subtle richness.
- 1 small onion, finely chopped: Adds sweetness and a pleasant bite when softened with garlic.
- 1 tablespoon minced garlic: Brings warmth and depth to the rice’s flavor profile.
- 2 cups chicken broth: Gives the rice a savory boost, making it more flavorful than plain water.
- 8 ounces tomato sauce: Infuses the rice with vibrant color and a gentle tang.
- 1/2 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/2 teaspoon black pepper: Adds a mild heat that complements the spices nicely.
- 1 teaspoon ground cumin: Essential for that unmistakable earthy Tex-Mex flavor.
- 1 teaspoon dried cilantro: Offers a subtle herbaceous note that brightens the dish.
- 1 pound sirloin steak, sliced: The star protein, cooked with care to tender perfection.
- 2 tablespoons butter: Used to sear the steak, keeping it luscious and flavorful.
- Montreal steak spice (to taste): Adds a bold, peppery kick that elevates the steak beautifully.
- Pancho’s White Queso (enough for drizzling): Creamy, melty cheese sauce that ties all the elements together.
- Fresh cilantro, chopped, for garnishing: Bright and fresh, it adds a perfect finishing touch.
- Flour tortillas for serving: Warm, soft tortillas to scoop up every delicious bite.
How to Make Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Step 1: Toast the Rice and Sauté Aromatics
Start by heating olive oil in a large skillet over medium heat. Toss in the rice and stir constantly until you notice it turning a lovely golden brown. This toasting step adds a nutty flavor and prevents the rice from becoming mushy. Next, add the finely chopped onion and minced garlic, cooking them until they soften and the kitchen fills with that irresistible savory aroma.
Step 2: Simmer the Rice with Broth and Tomato Sauce
Pour in the chicken broth and tomato sauce right into the skillet, stirring to combine. Then sprinkle in salt, black pepper, cumin, and dried cilantro to infuse the rice with deep layers of Tex-Mex flavor. Bring everything up to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer undisturbed for about 20 minutes. You’ll know it’s ready when the rice is tender and has absorbed all the beautiful flavors of the broth and sauce.
Step 3: Sear the Sirloin Steak
While the rice cooks, melt butter in a separate skillet over medium-high heat. Add your sliced sirloin steak, generously seasoning it with Montreal steak spice to give it that bold, peppery personality. Cook the steak slices to your desired doneness — whether you like a little pink in the middle or fully cooked — then remove them from the heat and set aside, allowing the juices to settle.
Step 4: Finish and Fluff the Rice
After the rice has simmered and absorbed all the liquid, take the skillet off the heat and let it rest covered for 10 minutes. This resting time helps the rice grains firm up and finish cooking evenly. Then fluff gently with a fork to separate the grains and release steam, keeping the texture light and airy for the perfect bite alongside your steak.
Step 5: Assemble the Tex-Mex Fiesta on a Platter
To put it all together, spread the fluffy rice across a large serving platter. Layer the beautifully cooked steak slices on top, then drizzle Pancho’s White Queso generously over everything for that rich, creamy touch. Finish by sprinkling fresh chopped cilantro for a burst of color and herbaceous brightness. Serve immediately with warm flour tortillas on the side, so everyone can dig in and make their own flavorful wraps.
How to Serve Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Garnishes
Your garnishes are not just decorations; they add layers of freshness and texture. Besides the chopped cilantro, try adding slices of avocado, a squeeze of fresh lime, or a sprinkle of diced jalapeños for some heat. These elevate the dish visually and flavor-wise, inviting everyone to customize each bite.
Side Dishes
While the star of the show shines bright, pairing the dish with complementary sides takes the meal to the next level. Consider serving a crisp green salad with a tangy vinaigrette, charred street corn (elote), or a simple black bean salad. These sides balance the richness of the steak and queso rice, making the meal feel complete and perfectly balanced.
Creative Ways to Present
If you want to get a bit playful, try serving the steak and queso rice in individual cast iron skillets for a rustic, cozy presentation. For a party, set up a make-your-own taco bar with tortillas, your flavorful rice and steak, and a variety of toppings. It turns dinner into an interactive Tex-Mex fiesta, sure to impress your guests and get everyone chatting.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, be sure to store any leftover Steak & Queso Rice in an airtight container in the refrigerator. It will stay fresh for up to 3 days and makes for a quick, delicious next-day meal that tastes just as good reheated.
Freezing
If you want to keep it longer, portion the rice and steak separately into freezer-safe containers or bags. The rice freezes well, as does the steak, while you can keep the queso sauce refrigerated to add fresh after reheating. Frozen, the components maintain their quality for up to 2 months.
Reheating
To reheat, gently warm the rice and steak in a skillet over medium heat with a splash of water or broth to restore moisture. Reheat the queso sauce separately and drizzle it fresh over the top. This method keeps everything tasting vibrant and prevents the steak from overcooking during reheating.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin is tender and flavorful, you can also use flank or skirt steak. Just be mindful of cooking times to avoid overcooking tougher cuts.
Is it possible to make this dish vegetarian?
For a vegetarian twist, substitute the steak with grilled vegetables or seasoned tofu, and swap chicken broth for vegetable broth. The rich queso and spiced rice still shine beautifully.
How spicy is this dish?
This recipe is mildly spiced thanks to black pepper and Montreal steak spice. You can easily adjust the heat level by adding jalapeños or chili powder if you prefer more kick.
Can I prepare any parts of this recipe in advance?
Yes! You can cook the rice and steak separately a day ahead and store them refrigerated. When ready to eat, simply reheat and assemble with fresh queso and garnishes for a fast and tasty meal.
What’s the best way to warm tortillas for serving?
Warm tortillas on a dry skillet or wrapped in foil in the oven. This helps them stay soft and pliable, perfect for scooping your steak and queso rice.
Final Thoughts
Sharing this Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe feels like inviting you into my kitchen to enjoy one of my favorite go-to dishes that always brings the party to the table. With its easy steps and stunning flavors, it’s an absolute winner whether for weeknight dinners or casual gatherings. I hope you have as much fun making and savoring this Tex-Mex delight as I do!
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Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
Steak & Queso Rice is a flavorful Tex-Mex dish featuring tender sirloin steak served over aromatic cumin-infused rice, all topped with creamy Pancho’s White Queso and garnished with fresh cilantro. Perfect for a quick and hearty fiesta at home.
Ingredients
Rice and Seasonings
- 1 cup long grain white rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 8 ounces tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
Steak
- 1 pound sirloin steak, sliced
- 2 tablespoons butter
- Montreal steak spice (to taste)
Toppings and Garnish
- Pancho’s White Queso (enough for drizzling)
- Fresh cilantro, chopped, for garnishing
- Flour tortillas for serving
Instructions
- Toast the Rice: In a large skillet, heat olive oil over medium heat. Add the rice and stir frequently until it becomes lightly browned, about 3-4 minutes. This toasting step enhances the rice’s nutty flavor.
- Sauté Onion and Garlic: Add the finely chopped onion and minced garlic to the skillet with the toasted rice. Cook, stirring occasionally, until the onion softens and becomes translucent, about 3 minutes.
- Cook the Rice: Pour in the chicken broth and tomato sauce into the skillet. Stir in salt, black pepper, ground cumin, and dried cilantro. Bring the mixture to a boil, then reduce heat to low. Cover the skillet tightly and let it simmer gently for 20 minutes, or until the rice is tender and liquid is absorbed.
- Prepare the Steak: While the rice simmers, heat a separate skillet over medium-high heat and melt the butter. Add the sliced sirloin steak and season generously with Montreal steak spice. Cook the steak slices until they reach your desired level of doneness, typically about 3-4 minutes per side for medium. Remove the steak from the skillet and set aside to rest.
- Let the Rice Rest and Fluff: Once the rice is cooked, remove the skillet from heat and keep the lid on. Let it sit undisturbed for 10 minutes to allow the grains to firm up. After resting, fluff the rice gently with a fork to separate the grains.
- Assemble the Dish: On a large serving platter, spread the fluffed rice evenly. Arrange the cooked steak slices on top. Drizzle the dish generously with Pancho’s White Queso. Garnish with freshly chopped cilantro. Serve immediately alongside warmed flour tortillas.
Notes
- For a vegetarian version, substitute the steak with grilled mushrooms or seasoned tofu and use vegetable broth instead of chicken broth.
- If you prefer spicier queso, add a pinch of cayenne pepper or diced jalapeños to Pancho’s White Queso before drizzling.
- Make sure to let the rice rest after cooking; this step helps achieve perfectly fluffy grains.
- Warm the flour tortillas in a dry skillet or microwave for a few seconds before serving to enhance their softness and flavor.
- Montreal steak spice blends vary; adjust seasoning amounts according to your taste preference.
