Description
This delicious Steak & Queso Rice combines flavorful seasoned sirloin steak with fluffy basmati rice simmered in a savory tomato and chicken broth base, topped with creamy white queso and fresh cilantro for a satisfying meal that’s perfect for any day.
Ingredients
Units
Scale
Rice and Broth
- 2 cups Basmati Rice
- 2 1/2 cups Chicken Broth
- 1 cube Chicken Bouillon
Sauces and Seasonings
- 1 can about 14 oz Crushed Tomatoes (or diced/tomato sauce)
- 2 cloves Garlic minced
- 1 small Onion finely chopped (optional)
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- Salt and pepper to taste
Cooking Oils and Spices
- 2 tablespoons Olive Oil
- 1 pound Sirloin Steak cut into thin strips
- 2 tablespoons Butter
- Montreal steak seasoning to taste
Toppings and Garnishes
- White Queso for topping (about 1/2 cup or as desired)
- Fresh Cilantro for garnish
For Serving
- Flour tortillas (optional)
Instructions
- Prep the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch, which helps prevent stickiness, and set aside.
- Sauté Garlic and Onion: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sauté for 2-3 minutes until translucent and fragrant.
- Toast the Rice: Add the rinsed rice to the skillet. Stir continuously for about 2 minutes to lightly toast, allowing the rice to absorb the flavors of garlic and onion.
- Add Liquids and Seasonings: Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper, stirring to combine.
- Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
- Rest and Fluff: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork to separate grains.
- Prepare the Steak: While the rice cooks, season the sirloin steak strips generously with Montreal steak seasoning.
- Cook the Steak: Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add seasoned steak and cook for 4-5 minutes per side for medium-rare, or until desired doneness.
- Combine and Serve: Fluff the cooked rice, then top with cooked steak. Drizzle with white queso, garnish with cilantro, and serve with warm flour tortillas if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in microwave or skillet, adding a splash of broth or water to keep moist.
- Freeze in airtight containers for up to 2 months; thaw overnight in fridge before reheating.
- Prepare rice and steak separately for meal prepping; reheat and assemble when ready to eat.
- Customize spice level with jalapeños or chili flakes for added heat.
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
