Steak & Queso Rice

Why You’ll Love This Recipe

This dish offers a delightful fusion of flavors and textures:

• Flavor Fusion: The combination of juicy sirloin steak and creamy, spicy Pancho’s White Queso creates a mouthwatering Tex-Mex experience.

• Quick and Easy: Ready in just 35 minutes, it's perfect for a flavorful dinner without the hassle of dining out.

• Versatility: Ideal for both weeknight dinners and special occasions, this dish suits any setting.

• Affordability: Enjoy a restaurant-quality meal at home, saving both time and money.

Ingredients

• 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

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon ground cumin

• 1 teaspoon dried cilantro

• 1 pound sirloin steak, sliced

• 2 tablespoons butter

• Montreal steak spice, to taste

• Pancho’s White Queso, for drizzling

• Fresh cilantro, chopped, for garnish

• Flour tortillas, for serving

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Rice: In a large skillet, heat olive oil over medium heat. Add rice and stir until it begins to brown slightly. Add chopped onion and minced garlic; sauté until fragrant.

2. Simmer the Rice: Pour in chicken broth and tomato sauce. Stir in salt, pepper, cumin, and dried cilantro. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.

3. Prepare the Steak: While the rice cooks, melt butter in another skillet over medium-high heat. Season sliced sirloin steak with Montreal steak spice. Cook steak until browned and cooked to desired doneness. Remove from skillet and set aside.

4. Assemble the Dish: Fluff the cooked rice with a fork and transfer to a serving platter. Layer cooked steak slices over the rice. Drizzle with Pancho’s White Queso and garnish with chopped fresh cilantro. Serve with warm flour tortillas.

Servings and Timing

• Servings: 5

• Prep Time: 5 minutes

• Cook Time: 30 minutes

• Total Time: 35 minutes

Variations

• Protein Substitutes: Replace sirloin steak with chicken thighs or shrimp for a different flavor profile.

• Rice Alternatives: Use brown rice or quinoa for added nutrition and a nuttier flavor.

• Vegan Option: Substitute Pancho’s White Queso with a plant-based cheese and replace steak with grilled portobello mushrooms or tofu.

• Spicy Kick: Add diced jalapeños or a dash of hot sauce to the rice for extra heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over low heat, adding a splash of chicken broth to maintain moisture. Alternatively, microwave in short intervals, stirring in between.

FAQs

How can I make this dish spicier?

Add diced jalapeños to the rice during cooking or drizzle with hot sauce before serving.

Can I use a different type of cheese?

Yes, Monterey Jack or cheddar cheese can be used as alternatives to Pancho’s White Queso.

Is this recipe gluten-free?

The recipe is gluten-free if you use gluten-free tortillas and ensure the seasoning does not contain gluten.

Can I prepare the rice in advance?

Yes, you can cook the rice ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving.

What side dishes pair well with this meal?

Mexican street corn, a fresh salad, or sautéed vegetables complement this dish nicely.

Can I use a different cut of steak?

Flank steak or ribeye can be used as alternatives to sirloin steak. Adjust cooking times accordingly.

Is this recipe suitable for meal prep?

Yes, this dish stores well and can be portioned into containers for easy reheating throughout the week.

Can I freeze leftovers?

While the dish can be frozen, the texture of the rice and queso may change upon reheating. It's best enjoyed fresh.

How do I make the dish spicier?

Incorporate diced jalapeños into the rice or sprinkle chili flakes over the top before serving.

Can I use a different type of rice?

Brown rice or jasmine rice can be substituted for long grain white rice. Cooking times may vary.

Conclusion

Steak & Queso Rice is a flavorful and satisfying meal that brings the vibrant tastes of Tex-Mex cuisine to your home. With its rich combination of seasoned rice, tender steak, and creamy queso, it's sure to become a favorite in your recipe repertoire.

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Steak & Queso Rice is a hearty, comforting Tex-Mex dish featuring tender sirloin steak paired with creamy Pancho’s White Queso over flavorful seasoned rice. Perfect for an easy yet satisfying meal.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 5 servings
• Category: Main Dish
• Method: Sautéing and Simmering
• Cuisine: Tex-Mex
• Diet: Gluten Free

Ingredients

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

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon dried cilantro

1 pound sirloin steak, sliced

2 tablespoons butter

Montreal steak spice, to taste

Pancho’s White Queso, for drizzling

Fresh cilantro, chopped, for garnish

Flour tortillas, for serving

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Instructions

1. Cook the Rice: In a large skillet, heat olive oil over medium heat. Add rice and stir until it begins to brown slightly. Add chopped onion and minced garlic; sauté until fragrant.
2. Simmer the Rice: Pour in chicken broth and tomato sauce. Stir in salt, pepper, cumin, and dried cilantro. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
3. Prepare the Steak: While the rice cooks, melt butter in another skillet over medium-high heat. Season sliced sirloin steak with Montreal steak spice. Cook steak until browned and cooked to desired doneness. Remove from skillet and set aside.
4. Assemble the Dish: Fluff the cooked rice with a fork and transfer to a serving platter. Layer cooked steak slices over the rice. Drizzle with Pancho’s White Queso and garnish with chopped fresh cilantro. Serve with warm flour tortillas.

Notes

• Protein Substitutes: Replace sirloin steak with chicken thighs or shrimp for a different flavor profile.
• Rice Alternatives: Use brown rice or quinoa for added nutrition and a nuttier flavor.
• Vegan Option: Substitute Pancho’s White Queso with plant-based cheese and replace steak with grilled portobello mushrooms or tofu.
• Spicy Kick: Add diced jalapeños or hot sauce for extra heat.
• Storage: Store leftovers in airtight container in fridge up to 3 days.
• Reheating: Reheat on skillet with splash of broth or microwave in short intervals.

Nutrition

• Serving Size: 1 serving
• Calories: Approximately 450 kcal
• Sugar: 4 g
• Sodium: 700 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 70 mg