STEAK & QUESO RICE
This Steak & Queso Rice is a hearty and flavorful dish that combines tender steak, creamy queso, and seasoned rice. Perfect for a satisfying meal any day of the week.
Ingredients
- 1 pound steak (such as sirloin or flank steak)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup long-grain rice
- 2 cups beef broth
- 1 cup shredded cheese (such as Monterey Jack or cheddar)
- ½ cup heavy cream
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ cup chopped cilantro (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper, then cook to your desired level of doneness (about 3-4 minutes per side for medium-rare). Remove from the skillet and let rest before slicing thinly.
- In the same skillet, add the chopped onion and garlic. Sauté until softened, about 5 minutes.
- Add the rice to the skillet and cook for 1-2 minutes, stirring constantly.
- Pour in the beef broth, diced tomatoes with green chilies, cumin, and smoked paprika. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- In a separate saucepan, heat the heavy cream over low heat. Gradually stir in the shredded cheese until melted and smooth, creating the queso sauce.
- To serve, spoon the cooked rice onto plates. Top with sliced steak and drizzle with the creamy queso sauce.
- Garnish with chopped cilantro and enjoy!
Notes
- Steak Cooking: For the best flavor, use a high-quality cut of steak and cook it to your preferred level of doneness. Let the steak rest before slicing to retain its juices.
- Queso Sauce: If you prefer a spicier queso, you can add a bit of chopped jalapeño or a dash of hot sauce to the cheese mixture.
- Rice Variations: Feel free to use brown rice, quinoa, or cauliflower rice for a healthier twist.
- Add-Ins: You can add other ingredients to the rice, such as black beans, corn, or bell peppers, to make the dish more colorful and nutritious.
- Make-Ahead: The rice and queso sauce can be prepared ahead of time and stored in the refrigerator. Reheat gently on the stovetop before serving.
- Leftovers: Store any leftover steak, rice, and queso sauce separately in the refrigerator. Reheat the steak in a skillet and the rice and sauce in the microwave or on the stovetop.