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
Scale
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
