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
Scale
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.
