Description
Savor the rich flavors of Steak Queso Rice, a delightful and comforting dish that comes together in just 45 minutes. This recipe features tender, seared steak topped with a creamy queso sauce and served over fluffy rice, making it an ideal choice for busy weeknights or casual gatherings. The blend of spices and cheeses creates a satisfying taste that will have everyone coming back for seconds. Plus, it’s easily customizable with your favorite toppings like avocado slices and fresh cilantro.
Ingredients
Scale
- 450g flank or sirloin steak
- 2 cups long-grain white rice
- 1½ cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Olive oil
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tbsp garlic powder
- Salt and pepper, to taste
- 2 tbsp butter
- 1 tsp chili powder
- 2 garlic cloves, finely chopped
- 2 cups broth or water
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Sliced jalapeños
Instructions
- Pat the steak dry and rub with olive oil, paprika, cumin, garlic powder, salt, and pepper.
- Heat a large skillet until hot; sear the steak for 4-5 minutes per side to desired doneness.
- Let the steak rest for 5-10 minutes before slicing thinly against the grain.
- Rinse the rice under cold water; heat olive oil in a pot and toast the rice with garlic powder before adding broth or water. Simmer for about 18-20 minutes until cooked.
- In the same skillet used for the steak, melt butter over medium heat; add garlic and cook until fragrant. Gradually stir in milk and cheeses until smooth. Season to taste.
- To serve, spoon rice onto plates, top with sliced steak and queso sauce, then add garnishes as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Searing/Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 670
- Sugar: 6g
- Sodium: 850mg
- Fat: 37g
- Saturated Fat: 19g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg