Steak and Queso with Rice (Print Version)
Tender steak, creamy queso, and fluffy rice come together for a savory and satisfying dish.
# Ingredients:
→ Rice and Base Ingredients
01 -
1 cup long grain white rice
02 -
2 tablespoons olive oil
03 -
1 small onion, finely chopped
04 -
1 tablespoon minced garlic
05 -
2 cups chicken broth
06 -
8 ounces tomato sauce
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried cilantro
→ Steak and Toppings
11 -
1 pound sirloin steak, sliced
12 -
2 tablespoons butter
13 -
Montreal steak spice, to taste
14 -
Pancho’s White Queso, sufficient for drizzling
15 -
Fresh cilantro, chopped for garnish
16 -
Flour tortillas for serving
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add the rice and stir continuously until it begins to brown lightly, taking care not to burn. Add chopped onion and minced garlic, sautéing until fragrant and translucent.
02 -
Pour chicken broth and tomato sauce into the skillet. Stir to combine. Bring the mixture to a boil for two minutes, then reduce heat to low. Cover the skillet and simmer for 20 minutes until the liquid is absorbed and the rice is tender.
03 -
In another skillet, melt butter over medium-high heat. Add sliced sirloin steak and season generously with Montreal steak spice. Cook, stirring occasionally, until the steak reaches the desired doneness. Remove steak from skillet and set aside.
04 -
After simmering, turn off the heat and keep the skillet covered. Let the rice rest for 10 minutes to absorb additional flavors and achieve an ideal texture.
05 -
Fluff the cooked rice with a fork and transfer to a serving platter. Place the cooked steak atop the rice. Drizzle generously with Pancho’s White Queso. Garnish with freshly chopped cilantro if desired. Serve alongside warm flour tortillas.
# Notes:
01 -
Letting the rice rest after turning off the heat ensures a better texture and flavor infusion.