Do Share Recipe

Honestly, the first time I made this Steak & Queso Rice Recipe, I felt like I brought a little Tex-Mex fiesta right into my kitchen. The smell of seasoned steak cooking and creamy queso melting over warm rice instantly made everyone hungry. I loved how simple the process was, yet the flavors tasted restaurant-quality.

This is one of those meals that feels comforting, filling, and exciting all at once. If you enjoy bold flavors and easy dinners, this recipe is going to be a favorite. For a sweet twist on bread to serve alongside, you might also enjoy the Ube Milk Bread Tangzhong Method for soft, fluffy rolls.

Ingredients

Here’s everything you’ll need, along with a few helpful tips.

2 cups basmati rice — long-grain rice stays fluffy and doesn’t turn mushy.
2 ½ cups chicken broth — adds deep savory flavor compared to water.
1 chicken bouillon cube — enhances the richness of the rice.
1 (14 oz) can crushed tomatoes — balances the dish with light acidity.
2 cloves garlic, minced — fresh garlic gives stronger flavor than jarred.
1 small onion, finely chopped (optional) — adds sweetness and aroma.
1 teaspoon paprika — provides mild smokiness without heat.
½ teaspoon cumin — essential for a Tex-Mex flavor profile.
Salt and black pepper, to taste — season gradually for best results.
2 tablespoons olive oil — helps sauté evenly without burning.
1 pound sirloin steak, sliced thin — tender, juicy, and cooks quickly.
2 tablespoons butter — keeps the steak moist and flavorful.
Montreal steak seasoning — bold seasoning that works perfectly with beef.
White queso — smooth, creamy, and melts beautifully.
Fresh cilantro, chopped — adds freshness and color.
Flour tortillas (optional) — great for scooping or serving on the side.

Note: This recipe makes approximately 4 generous servings.

Variations

This recipe is very flexible, so feel free to customize it.

Vegetarian option: Replace steak with sautéed bell peppers, mushrooms, or seasoned tofu.
Rice swap: Jasmine or long-grain white rice works well if basmati isn’t available.
Spicy version: Add diced jalapeños, chili flakes, or hot sauce.
Dairy-free: Use dairy-free queso and skip the butter.
Low-sodium: Choose low-sodium broth and reduce added salt.
For a fresh, light side to complement this hearty dish, you can also enjoy a Cucumber Wrapped Sushi Roll Recipe—it pairs surprisingly well with Tex-Mex flavors.

Cooking Time

Here’s how long everything takes:

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Equipment You Need

Large skillet — for cooking the rice and combining flavors.
Saucepan with lid — helps steam the rice evenly.
Sharp knife — for slicing steak cleanly and safely.
Cutting board — protects surfaces while prepping ingredients.
Measuring cups and spoons — ensures accurate seasoning.
Wooden spoon or spatula — perfect for stirring without damaging pans.

How to Make Steak & Queso Rice?

Prepare the Rice

I always start by rinsing the rice under cold water until it runs clear. This removes excess starch and keeps the rice light and fluffy when cooked.

Cook the Aromatics

I heat olive oil in a skillet and sauté the onion and garlic until soft and fragrant. This step builds a strong flavor base for the rice.

Toast the Rice

Next, I stir the rinsed rice into the skillet and toast it for a couple of minutes. Toasting helps deepen the flavor and improves texture.

Add Liquids and Seasoning

I pour in chicken broth, crushed tomatoes, bouillon, and spices, then stir everything together. Once it reaches a gentle boil, I lower the heat.

Simmer the Rice

The rice cooks covered until all liquid is absorbed and the grains are tender. I let it rest for a few minutes before fluffing.

Cook the Steak

While the rice cooks, I season the steak and sear it in butter and oil until browned and juicy. Cooking quickly on high heat keeps it tender.

Assemble and Finish

I fluff the rice, top it with steak, drizzle warm queso over everything, and finish with fresh cilantro.

Additional Tips for Making This Recipe Better

Here’s what I’ve learned after making this recipe several times:

I always rinse the rice — it makes a huge difference in texture.
Cooking steak in batches prevents steaming and improves browning.
I warm the queso gently so it stays smooth and creamy.
Tasting as I go helps balance seasoning perfectly.
Fresh cilantro at the end really brightens the dish.

How to Serve Steak & Queso Rice?

This dish looks best served warm in shallow bowls or plates. I like to drizzle extra queso on top and sprinkle fresh cilantro for color. Serving with flour tortillas, lime wedges, or a simple salad makes it feel like a complete Tex-Mex meal.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Calories: Around 629 kcal
Protein: About 33 g
Carbohydrates: Around 78 g
Fat: About 19 g

Make Ahead and Storage

Storing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keeping the rice and steak separate helps maintain texture.

Freezing

Allow the dish to cool completely before freezing. It can be frozen for up to 2 months in freezer-safe containers.

Reheating

Reheat on the stovetop or in the microwave with a splash of broth to keep the rice moist.

Why You’ll Love This Recipe?

There are so many reasons this recipe is worth repeating:

Big flavors with simple ingredients — comforting yet exciting.
Easy to make — perfect for busy weeknights.
Customizable — adjust spice, protein, or toppings easily.
Family-friendly — everyone loves cheesy steak and rice.
Meal-prep friendly — reheats beautifully for leftovers.

Ben Carraoli