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
Scale
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
