Description
This Steak & Queso Rice recipe combines tender slices of seasoned steak with creamy queso blanco and perfectly cooked rice, creating a flavorful and comforting one-pan meal. The dish features a harmonious blend of cumin, chili powder, and garlic for a subtle southwestern flair, finished with a touch of sour cream and fresh cilantro for brightness.
Ingredients
Scale
Steak and Seasoning
- 1 lb steak (ribeye, sirloin, or flank), thinly sliced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Vegetables and Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro (optional)
Main Ingredients
- 1 cup rice (white or brown)
- 2 cups beef broth
- 1 cup queso blanco or melted cheese of choice
- 1/2 cup sour cream
Instructions
- Cook Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3–4 minutes until browned and cooked through. Remove the steak from the skillet and set aside to retain its juices.
- Sauté Aromatics: Using the same skillet, add the chopped onion and minced garlic. Cook for 2-3 minutes until the onion is softened and fragrant, stirring frequently to prevent burning.
- Toast Rice: Add the rice to the skillet with the onions and garlic. Stir well to coat the rice and cook for 1-2 minutes, allowing it to lightly toast, which enhances the nutty flavor.
- Simmer Rice: Pour in the beef broth along with cumin, chili powder, salt, and black pepper. Stir everything to combine. Cover the skillet and reduce the heat to low. Let the rice simmer gently for 15-20 minutes, or until the rice is fully cooked and tender.
- Create Creamy Base: Once the rice is cooked, stir in the queso blanco (or your choice of melted cheese) and sour cream. Mix thoroughly to create a creamy, cheesy texture that binds the dish.
- Combine Steak and Heat Through: Return the cooked steak to the skillet and stir everything together. Cook for an additional 2-3 minutes on low heat to heat the steak through and blend the flavors.
- Garnish and Serve: Remove from heat and garnish with chopped cilantro if desired. Serve the steak and queso rice hot, perfect as a satisfying main dish.
Notes
- You can substitute the queso blanco with any melting cheese such as Monterey Jack or mild cheddar for a different flavor.
- Use brown rice instead of white rice for a nuttier taste and added fiber, adjusting cooking time as needed.
- For a spicier option, add a pinch of cayenne pepper or diced jalapeños when sautéing the onions and garlic.
- Leftover steak can be replaced with cooked shredded chicken or beef for variation.
- Use fresh cilantro for garnishing to add a fresh herbal note that complements the rich flavors.
