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
Scale
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.
