Irresistible Steak & Queso Rice for a Cozy Tex-Mex Night
A hearty Tex-Mex inspired rice bowl featuring fluffy tomato rice, seasoned sirloin steak, creamy white queso, and fresh cilantro. Perfect for a comforting family dinner with warm tortillas on the side.
Equipment
- large skillet
- separate skillet
Ingredients
- 1 cup basmati rice, rinsed
- 2 cups chicken broth
- 1 cube chicken bouillon
- 1 can crushed tomatoes
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 tsp paprika
- 1 tsp cumin
- salt and pepper, to taste
- 2 tbsp olive oil
- 1 lb sirloin steak
- 1 tbsp butter
- Montreal steak seasoning, to taste
- 1 cup white queso
- fresh cilantro, chopped
- flour tortillas, for serving
Instructions
- Rinse the basmati rice under cold water until the water runs clear.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and sauté for 2 to 3 minutes until fragrant.
- Add the rinsed rice and stir well to coat with the oil. Toast for 2 minutes.
- Pour in the crushed tomatoes, chicken broth, and chicken bouillon. Add the paprika, cumin, salt, and pepper, then bring to a boil.
- Reduce the heat, cover, and simmer for 18 to 20 minutes until the rice is tender.
- Season the sirloin steak with Montreal steak seasoning and cook with butter in a separate skillet until it reaches your desired doneness.
- Fluff the rice with a fork. Top with the cooked steak, drizzle generously with white queso, and garnish with fresh cilantro.
- Serve immediately with warm flour tortillas if desired.
Notes
Rinse the basmati rice thoroughly before cooking for the best texture. Substitute vegetable broth and grilled vegetables or tofu for a vegetarian version. Smoked paprika adds extra depth of flavor. Serve with warm flour tortillas for dipping.