Steak & Queso Rice
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.
- 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
Instructions
- 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.
- 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.
- 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.
- 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
Find it online: https://recipesbyjanet.com/steak-queso-rice/
