If you’re craving a burst of bold Tex-Mex flavors wrapped up in a comforting, hearty meal, look no further than Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe. This dish masterfully combines tender, perfectly seasoned sirloin steak with creamy white queso drizzled over fluffy, cumin-spiced rice that’s rich with tomato and aromatic herbs. It’s an effortless way to bring a party of texture, taste, and color to your table—whether it’s a casual weeknight dinner or a lively weekend gathering with friends and family.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward list of ingredients, each playing a crucial role in creating those classic Tex-Mex vibes. From the fragrant spices to the luscious queso and juicy steak, every component brings a splash of flavor, texture, or vibrant color that makes this recipe a standout on your dinner menu.
- 1 cup long grain white rice: The base of the dish, providing a fluffy, light texture that soaks up all the delicious flavors.
- 2 tablespoons olive oil: Used to toast the rice and cook aromatics, giving depth and richness.
- 1 small onion, finely chopped: Adds a subtle sweetness and essential savory foundation.
- 1 tablespoon minced garlic: Brings an irresistible aroma and zesty kick.
- 2 cups chicken broth: Infuses the rice with savory moisture and enhances overall taste.
- 8 ounces tomato sauce: Adds vibrant color and a tangy, rich undertone.
- 1/2 teaspoon salt: Balances all the flavors perfectly.
- 1/2 teaspoon black pepper: Provides just the right touch of heat and earthiness.
- 1 teaspoon ground cumin: Essential for that unmistakable warm Tex-Mex aroma.
- 1 teaspoon dried cilantro: Adds a fresh, herbaceous note.
- 1 pound sirloin steak, sliced: The star protein, tender and flavorful when cooked right.
- 2 tablespoons butter: Used to cook the steak and add a luscious finish.
- Montreal steak spice (to taste): Gives the steak a bold, slightly smoky edge.
- Pancho’s White Queso (enough for drizzling): Creamy cheese sauce that takes the dish to the next level.
- Fresh cilantro, chopped, for garnishing: Adds brightness and a pop of green for visual appeal.
- Flour tortillas for serving: Perfect for scooping and wrapping up the meaty, cheesy goodness.
How to Make Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Step 1: Toasting the Rice and Aromatics
Start by heating olive oil in a large skillet over medium heat. Once shimmering, toss in the rice and stir frequently until it becomes lightly browned—this toasting step adds a lovely nutty flavor and helps the rice maintain a nice texture. Then add the finely chopped onion and minced garlic, sautéing until the onion turns translucent and the garlic releases its fragrant punch. This layer of flavor foundation is what makes the rice sing.
Step 2: Simmering the Rice to Perfection
Next, pour in the chicken broth and tomato sauce. Stir in your salt, black pepper, cumin, and dried cilantro to infuse the mixture with warm, herby depth. Bring everything to a boil, then reduce the heat to low and cover the pan. Let it simmer gently for about 20 minutes, or until the rice is tender and has absorbed all those lovely liquids, resulting in a vibrant, flavorful bed ready to hold the steak and queso crown.
Step 3: Cooking the Steak Just Right
While the rice is cooking, melt butter in a separate skillet over medium-high heat. Add the sliced sirloin steak and season generously with Montreal steak spice—this spice blend brings a bold, smoky profile that complements the rice beautifully. Cook the steak to your preferred doneness, whether that’s a juicy medium-rare or laid-back medium. Once cooked, set aside to rest briefly; resting ensures the meat stays tender and juicy when served.
Step 4: Resting and Fluffing the Rice
When the rice is done, remove the pan from heat but keep it covered. Let the rice sit undisturbed for 10 minutes. This resting time allows the moisture to redistribute evenly, resulting in perfectly fluffy grains. Afterward, fluff the rice gently with a fork to separate the grains without mashing them, preparing the ideal base for your steak layering.
Step 5: Assembling Your Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Now comes the fun part! Layer the fluffy rice on a serving platter, pile the sliced steak on top, and generously drizzle with Pancho’s White Queso cheese. Sprinkle fresh chopped cilantro over everything for that fresh, herbaceous contrast. Serve alongside warm flour tortillas—the perfect vehicle for scooping up every last bit of savory goodness.
How to Serve Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Garnishes
Garnishing is where you get to add your signature flair. Fresh cilantro is a classic choice, providing a bright, slightly citrusy burst that cuts through the richness. You might also scatter some diced jalapeños if you like a little heat, or add a squeeze of fresh lime juice to brighten the flavors even more. These simple touches elevate the dish visually and in flavor.
Side Dishes
This dish pairs wonderfully with light, refreshing sides that complement its richness. Consider serving it with a crisp green salad dressed in lime vinaigrette, tangy pickled vegetables, or a simple corn and black bean salad. These sides add texture and freshness, balancing out the hearty steak and queso flavors without overpowering them.
Creative Ways to Present
If you want to make a statement at your next gathering, serve your Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe in individual cast iron skillets or mini tortilla bowls. These presentation ideas keep portions warm and allow each guest to dive in with their own tortillas. You can also layer it like a casserole and bake it briefly for a warm, melded casserole effect topped with melted queso before serving.
Make Ahead and Storage
Storing Leftovers
Leftover Steak & Queso Rice keeps wonderfully in the refrigerator. Transfer it to an airtight container and store for up to 3 days. The flavors deepen over time, making it a fantastic next-day meal with minimal effort.
Freezing
You can freeze the components separately for best texture—freeze the cooked rice and steak individually in freezer-safe bags or containers for up to 2 months. Keep the queso sauce refrigerated on its own. This way, when you’re ready, you can reheat each component and assemble fresh.
Reheating
To reheat, warm the rice gently in a skillet over low heat with a splash of water or broth to keep it moist. Reheat the steak briefly in a pan or microwave to avoid overcooking, and warm the queso sauce separately. Once everything is hot, reassemble for an easy and just-as-delicious meal all over again!
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin is ideal for its balance of tenderness and flavor, you can also use flank steak, ribeye, or even skirt steak. Just adjust cooking times to avoid overcooking tougher cuts.
What if I don’t have Pancho’s White Queso?
No worries. You can substitute with any creamy, meltable white cheese sauce or even a smooth queso blanco. Alternatively, a blend of melted Monterey Jack and cream cheese works nicely.
Is there a vegetarian version of this recipe?
You can easily swap the steak for grilled portobello mushrooms, seasoned tofu, or spiced tempeh for a satisfying meatless version that still pairs beautifully with the queso and rice.
Can I make this recipe gluten-free?
Yes! The main ingredients are naturally gluten-free. Just make sure your chicken broth, tomato sauce, and steak spice blend do not contain gluten additives. Substitute regular flour tortillas with gluten-free versions for serving.
How spicy is this dish?
This recipe offers a gentle warmth mostly from cumin and black pepper. You can amp up the heat by adding chopped jalapeños, hot sauce, or spicier steak seasoning if you love a kick.
Final Thoughts
Get ready to fall in love with Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe. It’s a dish that wraps you in warmth, vibrant flavors, and comforting textures all at once. Whether you’re cooking for yourself or impressing guests, this recipe delivers a fiesta of tastes that’s as fun to make as it is to eat. So fire up your stove and let this Tex-Mex treasure brighten your dinner table tonight!
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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
Experience a vibrant Tex-Mex fiesta at home with this Steak & Queso Rice recipe. Tender sirloin steak, seasoned with Montreal steak spice, is served over a flavorful cumin and tomato-infused rice, topped with creamy Pancho’s White Queso and fresh cilantro, accompanied by warm flour tortillas. This dish balances savory spices and creamy textures for a comforting yet festive meal perfect for any occasion.
Ingredients
Rice and Seasoning
- 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 Serving
- Pancho’s White Queso (enough for drizzling)
- Fresh cilantro, chopped, for garnishing
- Flour tortillas, for serving
Instructions
- Toast the rice and sauté aromatics: In a large skillet, heat olive oil over medium heat. Add the long grain white rice and stir continuously until it turns lightly browned, about 3-5 minutes. Then add the finely chopped onion and minced garlic, cooking until the onion becomes translucent and soft, about 2-3 minutes.
- Cook the rice mixture: Pour in the chicken broth and tomato sauce into the skillet. Stir in salt, black pepper, ground cumin, and dried cilantro to incorporate all the flavors. Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let it simmer gently for 20 minutes until the rice is tender and the liquid absorbed.
- Prepare the steak: While the rice simmers, in a separate skillet melt the butter over medium-high heat. Add the sliced sirloin steak, seasoning it generously with Montreal steak spice. Cook the steak slices until they reach your preferred level of doneness, usually around 3-4 minutes per side for medium. Remove the steak from the skillet and set aside to rest.
- Rest and fluff the rice: Once the rice finishes cooking, remove the skillet from the heat but keep it covered. Let the rice sit undisturbed for 10 minutes. Afterward, fluff the rice gently with a fork to separate the grains.
- Assemble and serve: On a large serving platter, layer the fluffy cumin and tomato rice evenly. Top the rice with the cooked sirloin steak slices. Drizzle Pancho’s White Queso generously over the steak and rice. Garnish with freshly chopped cilantro. Serve immediately with warm flour tortillas on the side for a complete Tex-Mex experience.
Notes
- Use high-quality sirloin steak for the best flavor and tenderness.
- Adjust the Montreal steak spice amount depending on your spice preference.
- If you don’t have Pancho’s White Queso, substitute with any creamy cheese sauce or melted Monterey Jack cheese.
- For a gluten-free option, serve with corn tortillas instead of flour tortillas.
- You can substitute chicken broth with vegetable broth to make it suitable for vegetarians, but omit steak in that case.
