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Steak & Queso Rice Recipe
Ben Carraoli

Steak & Queso Rice Recipe

Honestly, the first time I made this Steak & Queso Rice, 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.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. I pour in chicken broth, crushed tomatoes, bouillon, and spices, then stir everything together. Once it reaches a gentle boil, I lower the heat.
  5. The rice cooks covered until all liquid is absorbed and the grains are tender. I let it rest for a few minutes before fluffing.
  6. 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.
  7. I fluff the rice, top it with steak, drizzle warm queso over everything, and finish with fresh cilantro.

Notes

  • 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.