If you’re craving a dish that bursts with bold flavors and satisfying textures, then you are going to fall head over heels for this Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe. Imagine tender, perfectly seasoned sirloin steak resting on a bed of spiced, fluffy rice, all brought together with a luscious drizzle of creamy white queso. This recipe is the perfect way to elevate your weeknight dinners or impress friends with a festive meal that transports your taste buds straight to a vibrant Tex-Mex celebration. It’s hearty, colorful, and packed with layers of deliciousness that make every bite truly unforgettable.
Ingredients You’ll Need
These ingredients might be simple, but each plays a crucial role in crafting the unforgettable flavor and texture of this Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe. The rice builds the comforting base, the sirloin steak adds juicy richness, and the blend of spices and sauces bring that signature Tex-Mex punch to life.
- 1 cup long grain white rice: Opt for long grain to get fluffy, separate grains that soak up all the flavors beautifully.
- 2 tablespoons olive oil: Adds a subtle fruitiness and prevents the rice from sticking when browning.
- 1 small onion, finely chopped: Gives a gentle sweetness and a savory backbone to the dish.
- 1 tablespoon minced garlic: Infuses a warm, aromatic depth to every bite.
- 2 cups chicken broth: Replaces water for cooking the rice and intensifies its savory profile.
- 8 ounces tomato sauce: Brings vibrant color and a tangy tomato richness.
- 1/2 teaspoon salt: Enhances all the flavors and balances the dish.
- 1/2 teaspoon black pepper: Adds a mild heat and earthiness.
- 1 teaspoon ground cumin: Lends that warm, smoky note essential in Tex-Mex cooking.
- 1 teaspoon dried cilantro: Brings an herbal brightness even when fresh isn’t handy.
- 1 pound sirloin steak, sliced: Choose a tender cut like sirloin for juicy, flavorful slices that cook quickly.
- 2 tablespoons butter: Used to sear the steak, adding richness and a beautiful golden crust.
- Montreal steak spice (to taste): A robust seasoning blend that amps up the meat’s smokiness and depth.
- Pancho’s White Queso (enough for drizzling): The creamy, cheesy drizzle that pulls the entire Tex-Mex feel together.
- Fresh cilantro, chopped, for garnishing: A finishing touch that adds freshness and visual appeal.
- Flour tortillas for serving: Soft, warm tortillas make this meal even more festive and fun to eat.
How to Make Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Step 1: Toast the Rice and Sauté Aromatics
Begin your Tex-Mex fiesta by heating the olive oil in a large skillet over medium heat. Add the white rice, stirring frequently until it’s lightly golden and fragrant – this toasting step adds a nutty layer of flavor that’s essential. Next, toss in the finely chopped onion and minced garlic, cooking until they soften and fill your kitchen with that irresistible aroma that signals something delicious is underway.
Step 2: Simmer Rice with Tomato and Spices
Pour in the chicken broth and tomato sauce, stirring to combine evenly. Sprinkle in the salt, black pepper, cumin, and dried cilantro for that distinctive Tex-Mex seasoning. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Let it gently simmer for about 20 minutes until the rice is tender and has soaked up all those vibrant flavors. This slow simmer is key for perfectly cooked, flavorful rice.
Step 3: Sear the Sirloin Steak to Perfection
While your rice simmers, melt butter in a separate skillet over medium-high heat. Add the sliced sirloin steak, seasoning generously with Montreal steak spice for a bold, smoky crust. Cook the slices until they reach your preferred level of doneness – whether that’s juicy medium-rare or well-seared all the way through. Once cooked, remove the steak from the skillet and set aside to rest, allowing those juices to redistribute and keep every bite tender.
Step 4: Rest and Fluff the Rice
When the rice is done cooking, turn off the heat but keep the skillet covered. Let the rice sit undisturbed for 10 minutes – this resting time helps steam the grains to fluffy perfection. Afterward, uncover and fluff the rice gently with a fork to separate the grains and prevent clumping, making your dish light and pleasant in texture.
Step 5: Assemble the Tex-Mex Fiesta
Here comes the fun part! On a large serving platter, spread the steamed, spiced rice as your base layer. Arrange the sliced steak beautifully on top, then drizzle generous ribbons of Pancho’s White Queso all over to add that creamy, melty dimension. Finish by sprinkling freshly chopped cilantro for a burst of color and fresh herbaceousness. Serve alongside warm flour tortillas to scoop up every decadent bite.
How to Serve Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Garnishes
Garnishes are what take your presentation from good to unforgettable. In this Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe, finely chopped fresh cilantro brightens the dish and adds a refreshing herbal note that balances the richness. If you love heat, a few sliced jalapeños or a sprinkle of crushed red pepper flakes also pair wonderfully with these flavors.
Side Dishes
Complement your meal with easy Tex-Mex classics for a full fiesta on your plate. Try a side of charred street corn sprinkled with cotija cheese, a zesty black bean salad, or even a crisp avocado and tomato salad. These sides add contrasting textures and flavors that keep the meal exciting and well-rounded.
Creative Ways to Present
For a festive twist, consider serving this dish in individual shallow bowls topped with queso-drizzled steak and a wedge of lime. Or wrap it up in the warm flour tortillas like a handheld burrito for a fun, casual way to enjoy this fiesta. You can also turn it into a layered casserole in a baking dish, topped with extra cheese and broiled until bubbly and golden.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe keep really well in the refrigerator for up to 3 days when stored in an airtight container. The rice may absorb some of the queso sauce overnight, making the flavors even more harmonious.
Freezing
If you want to save some for later, freeze portions in airtight, freezer-safe containers or bags for up to 2 months. It’s best to freeze the rice and cooked steak separately for optimal texture once reheated.
Reheating
To reheat, gently warm the components in a skillet or microwave until heated through. Adding a splash of water or broth when reheating the rice helps restore its fluffy texture, and gently warming the queso or fresh drizzling of queso keeps that creamy magic alive.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin is perfect for tenderness and flavor, flank steak or ribeye can also be great alternatives. Just be mindful of cooking times; thinner cuts cook faster, so keep an eye to avoid overcooking.
Is there a vegetarian version of this dish?
Yes! You can swap the steak for hearty grilled vegetables like bell peppers, mushrooms, and zucchini, and drizzle extra queso to keep it rich and satisfying. Adding black beans can boost protein and keep that Tex-Mex spirit alive.
What can I substitute if I don’t have Pancho’s White Queso?
You can use any creamy melted cheese sauce, such as a homemade queso blanco or a smooth melted Monterey Jack or mozzarella blend. The key is to keep it mild, creamy, and luscious to match the dish’s vibe.
Can I make this recipe gluten-free?
Definitely! The recipe is naturally gluten-free except for the flour tortillas served on the side. Simply swap those for corn tortillas, which are a traditional and gluten-free Tex-Mex favorite.
How spicy is this dish?
This Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe is mildly spiced, allowing the savory and creamy flavors to shine while still having a warm kick from cumin and pepper. You can always add more heat through jalapeños or hot sauce if you like it spicier.
Final Thoughts
There is something truly special about a meal that feels like a celebration right at your own table, and this Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe does exactly that. It brings together comforting textures, bold seasonings, and that irresistible creamy queso in a way that is both approachable and absolutely mouthwatering. I can’t wait for you to dive in and make this dish your new favorite go-to for a fun, flavor-packed feast that always brings people together.
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Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
- Total Time: 35 minutes
- Yield: 5 servings 1x
Description
Steak & Queso Rice combines tender sirloin steak with flavorful Tex-Mex seasoned rice and creamy Pancho’s White Queso, creating a satisfying and comforting dish perfect for a quick weeknight meal or a festive gathering.
Ingredients
Rice and Sauce
- 1 cup long grain white rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 8 ounces tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
Steak
- 1 pound sirloin steak, sliced
- 2 tablespoons butter
- Montreal steak spice (to taste)
Finishing and Serving
- Pancho’s White Queso (enough for drizzling)
- Fresh cilantro, chopped, for garnishing
- Flour tortillas for serving
Instructions
- Toast the Rice: In a large skillet, heat olive oil over medium heat. Add the long grain white rice and stir continuously until the rice is lightly browned, which helps to develop a nutty flavor. Then add the finely chopped onion and minced garlic, cooking until they soften and become fragrant.
- Cook the Rice with Broth and Tomato Sauce: Pour in chicken broth and tomato sauce into the skillet with the rice mixture. Stir in salt, black pepper, ground cumin, and dried cilantro to season the dish. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer gently for about 20 minutes or until the rice is tender and has absorbed all the liquid.
- Prepare the Steak: While the rice cooks, heat butter in a separate skillet over medium-high heat. Add the sliced sirloin steak and season with Montreal steak spice according to your taste preferences. Cook the steak until it reaches your desired level of doneness, then remove it from the heat and set aside to rest.
- Rest and Fluff the Rice: Once the rice is done cooking, remove the skillet from heat and let it sit covered for 10 minutes. This resting period allows the rice to steam and settle. Afterward, fluff the rice gently with a fork to separate the grains.
- Assemble and Serve: To assemble, spread the cooked and fluffed rice on a serving platter. Arrange the cooked steak slices on top, then generously drizzle with Pancho’s White Queso for a creamy and flavorful finish. Garnish with freshly chopped cilantro and serve alongside warm flour tortillas for a complete Tex-Mex meal.
Notes
- If you prefer, substitute sirloin steak with flank or skirt steak for a different texture and flavor.
- Use low-sodium chicken broth to better control the salt content.
- Keep tortillas warm by wrapping them in foil and heating in a low oven before serving.
- Pancho’s White Queso can be substituted with any creamy cheese sauce or melted cheese blend if unavailable.
- For spicier flavor, add chopped jalapeños or a dash of hot sauce to the rice while cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
