Description

This Creamy Queso Rice with Juicy Steak Strips is a flavorful and satisfying meal combining tender basmati rice cooked in a savory tomato and chicken broth base, topped with perfectly seared sirloin steak strips and a luscious melted white queso cheese. Aromatic spices and fresh cilantro bring a vibrant touch, while optional flour tortillas make it a perfect handheld dish.

Ingredients

Scale

Rice and Base

2 cups (about 370g) basmati rice, rinsed
2 ½ cups (600ml) chicken broth
1 cube chicken bouillon
1 can (14 oz / 400g) crushed tomatoes
2 cloves garlic, minced
1 small onion, chopped (optional)
2 tbsp (30ml) olive oil
1 tsp paprika
½ tsp cumin
Salt and pepper, to taste

Steak

1 lb (450g) sirloin steak, sliced into strips against the grain
2 tbsp (28g) butter
Montreal steak seasoning, to taste
Salt and pepper, to taste

Toppings and Garnish

White queso cheese, for topping (amount as desired)
Fresh cilantro, for garnish (amount as desired)
Flour tortillas, optional as a side

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Instructions

Rinse Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. This process removes excess starch and helps prevent the rice from becoming sticky during cooking.
Sauté Aromatics: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic cloves and chopped onion (if using). Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant but not browned, lowering heat if necessary to avoid burning.
Cook Rice Mixture: Add the rinsed rice to the skillet, then pour in 2 ½ cups chicken broth, crumble in the chicken bouillon cube, and add the crushed tomatoes. Stir well and bring the mixture to a simmer. Cover and cook for about 15 minutes, or until the rice is tender and the liquid is fully absorbed.
Cook Steak Strips: While the rice cooks, heat another skillet over medium-high heat and melt 2 tablespoons of butter. Pat the steak strips dry with paper towels and season generously with Montreal steak seasoning, salt, and pepper. Sear the steak strips in the hot skillet until browned on all sides, flipping as needed. Use a meat thermometer to ensure they reach 135°F (57°C) for medium-rare, then remove from heat and let rest to keep them juicy and tender.
Melt Queso Cheese: In a small pot, gently melt the white queso cheese over low heat. If the queso is too thick for drizzling, stir in 2 tablespoons of warm water gradually until reaching a creamy consistency suitable for topping.
Combine and Serve: Mix the cooked rice and tomato mixture with the rested steak strips evenly. Drizzle the melted queso cheese evenly over the top. Garnish with fresh cilantro for a bright finish. Optionally, serve with flour tortillas on the side for scooping and added texture.

Notes

Rinsing the rice thoroughly removes excess starch, preventing it from becoming mushy.
Use a meat thermometer to avoid overcooking the steak strips; medium-rare ensures juiciness and tenderness.
If you prefer spicier queso, try adding a pinch of chili powder or jalapeño.
Flour tortillas make a great accompaniment and can be warmed in a dry skillet or microwave.
Leftover rice and steak can be refrigerated for up to 3 days in an airtight container.