If you’re craving a vibrant, mouthwatering dish that bursts with flavor and warmth, then the Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe is about to become your new go-to favorite. This recipe masterfully combines tender, juicy sirloin steak seasoned to perfection with a creamy, dreamy white queso drizzled over fluffy, spiced tomato rice. It’s like having a festive Tex-Mex celebration right from your own kitchen, delivering layers of texture and taste that invite you to savor every single bite. Whether for a family dinner or entertaining friends, this recipe brings the fiesta to your table with ease and style.
Ingredients You’ll Need
The magic of this Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe lies in its beautifully simple yet thoughtfully selected ingredients. Each component plays a crucial role in building the dish’s bold and comforting character — from the perfectly cooked rice that acts as the foundation to the buttery steak and luscious queso that crown the dish with indulgence.
- 1 cup long grain white rice: The main starch that soaks up all the rich tomato and spice flavors perfectly.
- 2 tablespoons olive oil: Helps toast the rice to add aroma and a subtle nuttiness before simmering.
- 1 small onion, finely chopped: Brings natural sweetness and depth when sautéed with the garlic.
- 1 tablespoon minced garlic: Adds that essential punch of savory flavor that Tex-Mex dishes adore.
- 2 cups chicken broth: Infuses the rice with a rich base and keeps it moist and tender.
- 8 ounces tomato sauce: Introduces vibrant color and tangy tomato flavor to the rice.
- 1/2 teaspoon salt: Balances and enhances all the flavors in the rice.
- 1/2 teaspoon black pepper: Adds a mild kick and complexity.
- 1 teaspoon ground cumin: Brings warm, earthy notes quintessential in Tex-Mex flavor profiles.
- 1 teaspoon dried cilantro: Adds herbal brightness without overpowering the dish.
- 1 pound sirloin steak, sliced: The hearty protein star, tender and perfectly seasoned.
- 2 tablespoons butter: Used to cook the steak and add richness.
- Montreal steak spice (to taste): Provides a savory, peppery crust that elevates the steak.
- Pancho’s White Queso (enough for drizzling): Creamy, cheesy goodness that ties the whole dish together.
- Fresh cilantro, chopped, for garnishing: The bright, fresh finish that wakes up every bite.
- Flour tortillas for serving: Perfect for scooping, wrapping, or just enjoying on the side.
How to Make Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Step 1: Toast the Rice and Sauté Aromatics
Heat two tablespoons of olive oil in a large skillet over medium heat. Add the rice and stir it frequently until it begins to turn a gentle golden brown. This step locks in a subtle nuttiness that makes a world of difference in the final dish. Then toss in the finely chopped onion and minced garlic, stirring until they soften and release their fragrant, savory magic.
Step 2: Simmer the Rice with Broth and Tomato Sauce
Next, pour in the chicken broth and tomato sauce, giving it a good stir to combine everything evenly. Season in with salt, black pepper, ground cumin, and dried cilantro. Bring the mixture to a hearty boil, then reduce to low heat, cover, and let it gently simmer for around 20 minutes. The rice will absorb all those beautiful flavors and finish cooking to tender perfection.
Step 3: Cook the Sirloin Steak
While the rice simmers, melt two tablespoons of butter in a separate skillet over medium-high heat. Add the sliced sirloin steak, seasoning it generously with Montreal steak spice to build a flavorful crust. Cook the steak slices to your desired doneness — whether you love them medium-rare or well done — then remove from heat and set aside to rest. The juicy steak is going to bring incredible texture and richness to your fiesta plate.
Step 4: Let the Rice Rest and Fluff
Once the rice has absorbed all the liquid and is tender, take the skillet off the heat. Leave it covered and let it sit undisturbed for 10 minutes. This resting period lets the rice finish steaming and settle, producing fluffier grains. After resting, use a fork to fluff the rice gently — getting ready for the beautiful assembly.
Step 5: Assemble Your Tex-Mex Fiesta
On a large serving platter, layer the fluffy, spiced rice first. Arrange the cooked steak slices on top in an inviting fashion. Then, drizzle Pancho’s White Queso generously across the steak and rice, adding creamy indulgence that melts into every nook and cranny. Finally, sprinkle with fresh chopped cilantro for a pop of bright color and fresh herbaceous flavor. Serve with warm flour tortillas for wrapping or scooping every delicious bite.
How to Serve Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Garnishes
The key to making your Steak & Queso Rice truly unforgettable lies in thoughtful garnishes. Fresh, vibrant cilantro chopped finely brightens the dish, cutting through the richness with herby freshness. For an added pop, squeeze a bit of fresh lime juice right before serving—it amps up the flavors and adds a lovely zing. You can also sprinkle diced jalapeños or sliced green onions to add a mild heat and textural crunch.
Side Dishes
This Tex-Mex fiesta at home is delightfully versatile when it comes to sides. Pair it with simple guacamole or fresh pico de gallo to add freshness and cooling contrasts. A side of refried beans or charro beans can add that hearty, soulful element Texans and Mexicans alike cherish. For a lighter option, serve with a crisp green salad dressed in tangy vinaigrette to balance the richness and round out the meal.
Creative Ways to Present
Presentation matters, especially when you want your loved ones to feel the festive vibe. Try serving the steak and queso rice layered in individual bowls topped with a dollop of sour cream and a sprinkling of cotija cheese. Alternatively, load warm flour tortillas with the steak and rice mixture for handheld tacos that bring fun and flavor to the table. For parties, create a build-your-own taco bar featuring this recipe alongside classic Tex-Mex fixings like sliced avocado, shredded lettuce, and hot sauce.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The rice soaks up flavors beautifully overnight, making the next day’s meal even tastier. Just be sure to keep the queso sauce separate if possible to prevent it from thickening too much.
Freezing
You can freeze the cooked steak and rice separately in sealed containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating. Avoid freezing the queso sauce as it might separate upon thawing; it’s better fresh or refrigerated.
Reheating
Reheat your leftovers gently on the stovetop or microwave, adding a splash of chicken broth or water to loosen the rice if it’s become a bit dry. Warm the steak slices carefully to maintain tenderness. Drizzle fresh queso sauce on top after reheating to revive that creamy texture and keep the dish tasting like it’s freshly made.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin is perfect for its tenderness and flavor, ribeye, flank, or skirt steak can also work well. Just adjust cooking times slightly based on cut thickness and your doneness preference.
Is Pancho’s White Queso necessary or can I substitute it?
Pancho’s White Queso adds a wonderfully creamy and authentic Tex-Mex touch, but you can substitute with any mild white cheese sauce or even melted Monterey Jack cheese for a similar effect.
Can I make this recipe vegetarian?
Yes! Simply omit the steak and add grilled or sautéed vegetables like bell peppers, zucchini, and mushrooms. Boost protein with black beans or pinto beans, then drizzle with your favorite queso sauce.
How spicy is this dish?
The Steak & Queso Rice maintains a mild to medium spice level thanks to the cumin and steak seasoning. You can adjust the heat by adding jalapeños, chipotle powder, or hot sauce to suit your taste buds.
Can I prepare any parts of this recipe ahead of time to save time?
You can chop onions and garlic ahead, and even slice the steak in advance. The rice mixture can be prepped partially but it’s best assembled fresh to keep the textures vibrant. Storing the queso separately until serving maintains its smooth texture.
Final Thoughts
There’s something truly special about sharing a dish that feels both comforting and celebratory. The Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe brings that excitement and flavor to your everyday table in such a simple, satisfying way. I can’t wait for you to try it and discover how easy it is to capture a little fiesta spirit at home, no matter the occasion. Once you do, it might just become one of your most beloved recipes too!
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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 Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Description
Steak & Queso Rice is a vibrant Tex-Mex inspired dish featuring tender sirloin steak served over flavorful, seasoned tomato rice and topped with creamy Pancho’s White Queso. This easy-to-make recipe combines savory spices and fresh cilantro for a delicious and satisfying home-cooked meal.
Ingredients
Rice and Base
- 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
Garnishes and Serving
- Pancho’s White Queso (enough for drizzling)
- Fresh cilantro, chopped, for garnishing
- Flour tortillas for serving
Instructions
- Toast Rice and Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the rice and stir continuously until it is lightly browned, then add the chopped onion and minced garlic. Cook this mixture until the onions are softened and fragrant.
- Cook the Rice: Pour in the chicken broth and tomato sauce. Stir well to combine and season with salt, black pepper, ground cumin, and dried cilantro. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and let it simmer gently for 20 minutes until the rice is tender and the liquid is absorbed.
- Cook the Steak: In a separate skillet, melt the butter over medium-high heat. Add the sliced sirloin steak and season it liberally with Montreal steak spice. Cook the steak slices to your preferred doneness, then remove from heat and set aside.
- Rest and Fluff Rice: Once the rice is cooked, remove the skillet from heat and let the rice sit covered for an additional 10 minutes. Then fluff the rice gently with a fork to separate grains.
- Assemble the Dish: Arrange the cooked rice on a serving platter, layer the cooked steak on top, and drizzle generously with Pancho’s White Queso. Garnish with freshly chopped cilantro and serve with warm flour tortillas on the side for a true Tex-Mex fiesta experience.
Notes
- For juicier steak, allow it to rest a few minutes after cooking before slicing.
- Adjust the amount of queso according to your preference for creaminess.
- Flour tortillas can be warmed in a dry skillet or wrapped in foil in the oven.
- Use low sodium chicken broth to control salt levels if preferred.
- This dish pairs well with a fresh green salad or guacamole on the side.
