Description
Steak & Queso Rice Skillet—juicy steak, melty cheese, and seasoned rice in one sizzling pan. A bold, easy dinner perfect for busy weeknights.
Ingredients
Scale
For the Rice
- 2 cups basmati rice
- 2½ cups chicken broth
- 1 cube chicken bouillon
- 1 can (14 oz) crushed tomatoes or tomato sauce
- 2 cloves garlic, minced
- 1 small onion, chopped (optional)
- 1 tsp paprika
- ½ tsp ground cumin
- Salt and pepper, to taste
- 1 Tbsp olive oil
For the Steak
- 1 lb sirloin steak, thinly sliced
- Montreal steak seasoning, to taste
- 1 Tbsp olive oil
- 2 Tbsp butter
For Serving
- 1 cup white queso (store-bought or homemade)
- Fresh cilantro, chopped (for garnish)
- Warm flour tortillas (optional)
Instructions
- Rinse the Rice: Thoroughly rinse the basmati rice in cold water until the water runs clear. This removes excess starch and ensures fluffy, separate grains. Set the rinsed rice aside.
- Sauté Aromatics: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and chopped onion (if using), and sauté for 2–3 minutes until softened and fragrant.
- Toast the Rice: Add the rinsed rice to the skillet, stirring well for about 2 minutes so the rice toasts lightly and absorbs the flavors.
- Add Liquids and Seasonings: Stir in the crushed tomatoes, chicken broth, bouillon cube, paprika, cumin, salt, and pepper. Mix until everything is evenly combined.
- Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet tightly and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.
- Rest and Fluff: Remove the skillet from the heat. Let the rice rest, covered, for 5 minutes. Then uncover and fluff with a fork.
- Cook the Steak: While the rice rests, season the steak strips generously with Montreal steak seasoning. In a separate pan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Add the steak strips and sear for 4–5 minutes until browned and cooked to your preferred doneness. Avoid overcrowding so the steak sears properly.
- Assemble and Serve: Fluff the cooked rice and spread evenly in the skillet. Top with the seared steak, pour over the warm white queso, and garnish with chopped cilantro. Serve hot, with warm flour tortillas on the side if desired.
Notes
- Swap sirloin steak for ribeye or flank, if preferred.
- For extra heat, add a diced jalapeño when sautéing the aromatics.
- Try a homemade white queso or your favorite store brand.
- Substitute vegetable broth for chicken broth to make it pescatarian-friendly and use plant-based steak alternatives for a vegetarian version.
- Leftovers keep well—store in an airtight container in the fridge and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 629
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg