Description
This Creamy Queso Rice with Juicy Steak Strips is a flavorful and comforting dish combining tender basmati rice cooked in a savory tomato and chicken broth base, topped with perfectly seared sirloin steak strips and melted white queso cheese. Garnished with fresh cilantro and optionally served alongside warm flour tortillas, this dish delivers a satisfying blend of textures and rich, savory flavors making it perfect for a hearty family meal.
Ingredients
Scale
Rice and Tomato Base
- 2 cups (about 370g) basmati rice, rinsed
- 2 ½ cups (600ml) chicken broth
- 1 cube chicken bouillon
- 1 can (14 oz / 400g) crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, chopped (optional)
- 2 tbsp (30ml) olive oil
Steak
- 1 lb (450g) sirloin steak, sliced into strips against the grain
- 2 tbsp (28g) butter
- Montreal steak seasoning, to taste
- Salt and pepper, to taste
Toppings and Garnishes
- White queso cheese, for topping (amount as desired)
- Fresh cilantro, for garnish (amount as desired)
- Flour tortillas, optional as a side
- 1 tsp paprika
- ½ tsp cumin
Instructions
- Rinse Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. This removes excess starch and ensures the rice cooks fluffy and non-sticky.
- Sauté Aromatics: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and chopped onion (if using). Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant but not browned. Adjust heat if garlic browns too fast to avoid bitterness.
- Cook Rice Mixture: Add the rinsed rice to the skillet, then pour in chicken broth, add the chicken bouillon cube, and crushed tomatoes. Stir to combine and bring to a simmer. Cover and cook for about 15 minutes until the rice is tender and liquid is absorbed, forming a creamy tomato-infused rice base.
- Sear Steak: While rice cooks, heat another skillet over medium-high heat and melt butter. Pat steak strips dry to promote good searing, then season generously with Montreal steak seasoning, salt, and pepper. Sear steak strips until browned on all sides, flipping to cook evenly. Use a meat thermometer to check for 135°F (57°C) for medium-rare doneness to keep steak juicy. Remove from heat and let rest off the stove.
- Prepare Queso Sauce: In a small pot, gently melt the white queso cheese over low heat to avoid scorching. If the queso is too thick, gradually stir in warm water (about 2 tablespoons) until a smooth, creamy consistency is reached.
- Assemble and Serve: Mix the cooked rice and tomato mixture with the rested steak strips in the skillet or serving dish. Drizzle the melted queso evenly over the top. Garnish with fresh cilantro. Serve warm with optional flour tortillas on the side for scooping and adding extra heartiness.
Notes
- Rinsing the rice is important to remove excess starch and prevent it from becoming gummy.
- If you prefer spicier queso, you can add a pinch of chili powder or jalapeño when melting the cheese.
- Use a meat thermometer to avoid overcooking the steak strips and keep them tender.
- Leftover rice can be refrigerated and reheated with a splash of broth to maintain moisture.
- Flour tortillas are optional but provide a great way to scoop up the cheesy rice and steak.
