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
Scale
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.
