If you’re craving robust flavors that celebrate the bold spirit of Tex-Mex cooking, then you have to dive into this delightful Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe. It’s a mouthwatering blend of perfectly spiced sirloin steak, creamy white queso, and tender rice infused with vibrant spices and tomato goodness. Whether you’re cooking for friends or treating yourself, this dish promises a fun, festive vibe that brings a fiesta straight to your kitchen table. The balance of juicy steak, cheesy sauce, and fluffy rice will have everyone asking for seconds!
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing the authentic taste and texture in this dish. Each element plays its part—from the fragrant rice to the rich, creamy queso—to deliver a perfect harmony of flavor, color, and mouthfeel that makes this recipe so irresistible.
- 1 cup long grain white rice: This rice cooks up fluffy and light, providing the perfect base that soaks up all those delicious flavors.
- 2 tablespoons olive oil: Essential for toasting the rice and softening the aromatics, adding a subtle fruity richness to start.
- 1 small onion, finely chopped: Adds a sweet, savory depth that’s key to the dish’s savory base.
- 1 tablespoon minced garlic: A classic kick of flavor that elevates the whole recipe.
- 2 cups chicken broth: Using broth instead of water infuses the rice with hearty, savory tones.
- 8 ounces tomato sauce: Brings vibrant color and tangy fullness that’s signature to Tex-Mex cooking.
- 1/2 teaspoon salt: Balances all the flavors perfectly.
- 1/2 teaspoon black pepper: Adds a mild heat and complexity.
- 1 teaspoon ground cumin: Offers that unmistakable earthiness that screams Tex-Mex.
- 1 teaspoon dried cilantro: Gives fresh, herby notes that brighten the dish.
- 1 pound sirloin steak, sliced: The star protein, tender and packed with flavor.
- 2 tablespoons butter: Enhances the steak’s richness when cooking.
- Montreal steak spice (to taste): A winning seasoning blend that boosts the steak with smoky, peppery notes.
- Pancho’s White Queso (enough for drizzling): Creamy, dreamy, and perfect for melting over steak and rice.
- Fresh cilantro, chopped, for garnishing: Adds a fresh, colorful finish.
- Flour tortillas for serving: Soft, warm, and perfect for scooping or wrapping bites.
How to Make Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Step 1: Toast the Rice and Sauté Aromatics
Start by heating your olive oil in a large skillet over medium heat—once shimmering, add the rice. Toast the rice lightly until it takes on a golden hue, this step unlocks deeper flavor and a wonderful nutty aroma. Toss in the finely chopped onion and minced garlic, stirring until the onions turn soft and translucent, filling your kitchen with that irresistible fragrance you know and love.
Step 2: Simmer the Rice with Broth and Tomato Sauce
Pour in the chicken broth and rich tomato sauce, then sprinkle in salt, black pepper, cumin, and dried cilantro. Give everything a good stir to blend those flavors, then bring the mixture to a gentle boil. Lower the heat, cover with a lid, and let it simmer for about 20 minutes until the rice is tender and has absorbed all the vibrant juices. This slow simmer lets all the spices and tomato meld beautifully into the rice.
Step 3: Cook the Sliced Sirloin Steak
While the rice simmers, melt the butter in a separate skillet over medium-high heat. Season your sirloin steak slices generously with Montreal steak spice for that smoky, peppery kick. Pan-sear the steak until it reaches your preferred doneness—whether you like it medium-rare or well-done, it cooks quickly thanks to the thin slices. Once done, set the steak aside to rest.
Step 4: Let the Rice Rest and Fluff It Up
When the rice is perfectly cooked, remove the skillet from the heat but keep it covered. Let it rest for about 10 minutes; this final touch allows the rice to finish steaming gently and results in a light, fluffy texture. After resting, fluff the rice with a fork, teasing apart any clumps and preparing it for plating.
Step 5: Assemble Your Tex-Mex Fiesta on a Platter
Now the fun part: on a large serving platter, spread the fragrant rice as the base layer. Arrange the beautifully cooked steak slices on top, then generously drizzle Pancho’s White Queso over everything for that creamy, luscious finish. Sprinkle fresh, chopped cilantro as a bright, fresh garnish and serve it alongside warm, soft flour tortillas to scoop up every last bite. This presentation makes your Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe as inviting as it tastes.
How to Serve Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Garnishes
Fresh cilantro is a must for garnishing—it adds a burst of color and a mild herbal brightness that cuts through the richness. You can also scatter some finely chopped green onions or even squeeze a bit of fresh lime juice over the top for a zesty punch that wakes up all the flavors.
Side Dishes
This dish pairs wonderfully with classic Tex-Mex sides like black beans, charro beans, or a fresh pico de gallo salad. A simple corn salad or roasted vegetables dusted with chili powder can also complement the hearty flavors without overpowering the main event.
Creative Ways to Present
For a fun twist, serve the steak and queso rice in warm flour tortillas as DIY tacos. Add a dollop of sour cream and some slices of avocado, and you’ve got a festive, casual meal that’s perfect for gatherings. Alternatively, serve it layered in a casserole dish and topped with extra cheese, then broil until bubbling and golden for a cheesy Tex-Mex bake.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the steak and rice separately in airtight containers in the fridge for up to 3 days. Keeping them apart prevents the steak from getting soggy and keeps the rice’s texture just right.
Freezing
This Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe freezes well if you store the rice and steak individually in freezer-safe bags. Freeze for up to 2 months. Avoid freezing the queso sauce together with the steak to preserve its best consistency.
Reheating
Reheat the rice gently in a covered pan with a splash of broth or water to revive moisture. Warm the steak separately in a skillet or microwave just until heated through to avoid overcooking. Drizzle fresh queso sauce after reheating to keep that creamy flair intact.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin is tender and flavorful, flank or skirt steak can also work wonderfully if you slice them thinly. Just adjust the cooking time to avoid toughness.
Is Pancho’s White Queso essential?
While Pancho’s White Queso is a fantastic choice, any creamy white queso or cheese sauce will do. The key is to have that smooth, cheesy layer that ties everything together beautifully.
Can I make this recipe vegetarian?
Definitely! Skip the steak and boost the rice with grilled veggies like bell peppers and zucchini. Add beans for protein, and drizzle with queso for the same creamy, satisfying finish.
What if I don’t have dried cilantro?
If you don’t have dried cilantro, fresh cilantro works fine in the cooking process too—just add a bit more since fresh herbs are milder than dried. Alternatively, a pinch of parsley can stand in.
Can I prepare any parts of this recipe ahead of time?
You can prep and chop the onions and garlic in advance, and even cook the rice portion ahead of time. Just reheat gently and add the steak and queso fresh for the best flavor and texture.
Final Thoughts
Making this Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe is like inviting a burst of lively flavors and warm hospitality straight into your kitchen. It’s a perfect dish to share with friends, celebrate family dinners, or enjoy any day you want something comforting yet exciting. So grab your skillet, fire up your stove, and bring on the fiesta—you won’t regret it!
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Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
- Total Time: 30 minutes
- Yield: 5 to 6 servings 1x
Description
Steak & Queso Rice is a vibrant Tex-Mex dish that brings together tender Montreal-spiced sirloin steak, flavorful cumin-infused rice, and a creamy drizzle of Pancho’s White Queso. This easy-to-make skillet meal combines savory and comforting flavors perfect for a festive family dinner or casual gathering, served alongside warm flour tortillas and fresh cilantro garnish.
Ingredients
Rice and Seasoning
- 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
Toppings and Serving
- Pancho’s White Queso, enough for drizzling
- Fresh cilantro, chopped, for garnishing
- Flour tortillas, for serving
Instructions
- Toast Rice and Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the rice and stir continuously until it becomes lightly browned, enhancing its nutty flavor. Add the finely chopped onion and minced garlic, cooking together until they are softened and fragrant.
- Cook Rice with Broth and Tomato Sauce: Pour in the chicken broth and tomato sauce, stirring well to combine. Season the mixture with salt, black pepper, ground cumin, and dried cilantro. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and let it simmer gently for about 20 minutes until the rice is fully cooked and tender.
- Cook the Steak: While the rice simmers, heat butter in a separate skillet over medium-high heat. Add the sliced sirloin steak and season it generously with Montreal steak spice. Cook the steak to your preferred level of doneness, making sure to sear it well for flavor. Remove the steak from heat and set it aside.
- Rest and Fluff the Rice: Once the rice is done cooking, remove the skillet from the heat and keep it covered for an additional 10 minutes to let the rice steam. Then fluff the rice gently with a fork to separate the grains and release steam.
- Assemble and Serve: To serve, spread the fluffed rice evenly on a large platter. Layer the cooked steak slices on top of the rice, then generously drizzle Pancho’s White Queso over the steak and rice. Garnish with freshly chopped cilantro. Serve alongside warm flour tortillas for a delicious Tex-Mex feast.
Notes
- Make sure to toast the rice properly to develop a richer flavor before adding liquids.
- Adjust the seasoning in the rice according to your taste preferences.
- Use a thermometer if desired to cook the steak to your preferred doneness: 130°F for medium-rare, 140°F for medium.
- If you prefer a spicier queso, add jalapeños or hot sauce to Pancho’s White Queso before drizzling.
- Leftover steak can be stored in the refrigerator and added cold or gently reheated.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
