Description
Steak & Queso Rice is a cozy, flavor-packed Tex-Mex dinner made with fluffy rice simmered in broth and tomato sauce, topped with juicy sirloin steak and warm, creamy white queso. It’s an easy weeknight meal that feels indulgent but comes together with simple pantry ingredients.
Ingredients
Scale
- 1 ½ cups long grain white rice
- 2 tablespoons oil (divided)
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- ½ cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- Salt and black pepper, to taste
- 1 pound sirloin steak
- 1 ½ cups Pancho’s white queso (warmed)
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
- Toast the Rice:
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add rice and stir frequently until lightly golden. - Build the Flavor Base:
Add diced onion and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. - Simmer the Rice:
Pour in chicken broth and tomato sauce. Add cumin, dried cilantro, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. - Cook the Steak:
While rice cooks, heat remaining oil in a skillet over medium-high heat. Season steak with salt, pepper, and a pinch of cumin. Sear 3–5 minutes per side (depending on thickness) until desired doneness. Remove and let rest 5 minutes before slicing. - Rest and Fluff:
Remove rice from heat and let sit covered for 5 minutes. Fluff with a fork. - Assemble:
Spoon rice into bowls, top with sliced steak, drizzle with warm white queso, and garnish with fresh cilantro.
Notes
- Toasting the rice adds deeper flavor — don’t skip this step.
- Let the steak rest before slicing to keep it juicy.
- If queso thickens too much, stir in a splash of milk while warming.
- Leftovers keep well in the refrigerator for up to 4 days.
- For extra heat, add diced jalapeños or a pinch of cayenne.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg