Description
This creamy queso rice with juicy steak strips combines tender basmati rice cooked in a savory tomato and chicken broth mixture, topped with perfectly seared sirloin steak and melted white queso cheese. Garnished with fresh cilantro and served optionally with flour tortillas, it’s a flavorful and satisfying meal perfect for dinner.
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
Instructions
- Rinse the Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. This step removes excess starch and helps prevent the rice from becoming sticky after cooking.
- Sauté Aromatics: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and 1 small chopped onion (if using). Sauté for 2-3 minutes until the onion turns translucent and the garlic becomes fragrant but not browned, adjusting heat to avoid burning.
- Cook the Rice: Add the rinsed rice to the skillet with the aromatics. Pour in 2 ½ cups of chicken broth, add the chicken bouillon cube, and stir in 1 can of crushed tomatoes. Bring the mixture to a simmer, cover, and cook for about 15 minutes until the rice is tender and the liquid is fully absorbed.
- Prepare the Steak: While the rice cooks, heat another skillet over medium-high heat and melt 2 tablespoons of butter. Pat the sirloin steak strips dry with paper towels, then season generously with Montreal steak seasoning, salt, and pepper. Sear the steak strips until browned on all sides, flipping to cook evenly. Use a meat thermometer to ensure steak reaches 135°F (57°C) for medium-rare doneness. Remove from heat and let rest to maintain juiciness.
- Melt the Queso: In a small pot, gently melt the white queso cheese over low heat. If the queso is too thick, stir in 2 tablespoons of warm water until the cheese reaches a smooth and creamy consistency suitable for drizzling.
- Combine and Serve: Mix the cooked rice and tomato base with the rested steak strips. Drizzle the melted queso evenly over the top. Garnish with fresh cilantro and serve warm. Optionally, serve alongside flour tortillas for scooping and enjoying the flavorful dish.
Notes
- Rinsing the rice thoroughly is crucial to avoid a sticky texture.
- Adjust seasoning on the steak as per your taste preference.
- Use a meat thermometer to achieve perfect steak doneness for juiciness.
- White queso can be substituted with other melting cheeses if preferred.
- Flour tortillas are optional but add a nice element for scooping the dish.
