Description
This Creamy Queso Rice with Juicy Steak Strips is a flavorful and comforting dish combining tender basmati rice cooked in savory chicken broth and crushed tomatoes with perfectly seared sirloin steak strips. Topped with creamy melted white queso cheese and fresh cilantro, this recipe offers a rich, cheesy finish that pairs beautifully with warm flour tortillas for a satisfying meal.
Ingredients
Scale
Rice and Base Ingredients
- 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)
Optional Side
- Flour tortillas, optional as a side
Spices
- 1 tsp paprika
- ½ tsp cumin
Instructions
- Rinse the Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear to remove excess starch and prevent stickiness during cooking.
- Sauté Aromatics: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion (if using). Sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant but not browned; reduce heat if garlic starts browning too quickly.
- Cook the Rice Mixture: Add the rinsed rice to the skillet. Pour in chicken broth, add the chicken bouillon cube, and crushed tomatoes. Stir to combine, bring to a simmer, cover, and cook for about 15 minutes until the rice is tender and the liquid has absorbed.
- Prepare the Steak Strips: While the rice cooks, heat another skillet over medium-high heat and melt the butter. Pat steak strips dry with paper towels and season generously with Montreal steak seasoning, salt, and pepper. Sear the steak strips in the hot butter until browned on all sides, flipping to cook evenly. Use a meat thermometer to check for medium-rare doneness at 135°F (57°C). Remove the steak and let it rest off the heat.
- Melt the Queso Cheese: In a small pot, gently melt the white queso cheese. If the queso is too thick, stir in 2 tablespoons of warm water gradually to achieve a creamy consistency suitable for drizzling.
- Combine and Serve: Mix the cooked rice and tomato mixture with the rested steak strips. Drizzle the melted queso cheese evenly over the top. Garnish with fresh cilantro. Serve the dish warm, optionally accompanied by flour tortillas for scooping.
Notes
- Rinsing the basmati rice is crucial to remove excess starch and ensure fluffy, separate grains.
- Adjust the seasoning on the steak strips according to your taste preference.
- Make sure not to overcook the steak to keep it juicy and tender; medium-rare is recommended.
- If white queso cheese is not available, a mild melting cheese like Monterey Jack can be used as a substitute.
- Flour tortillas are optional but add a nice texture and help scoop up the cheesy rice and steak.
