Steak & Queso Rice (Print Version)
# Ingredients:
→ Rice Base
01 -
2 cups Basmati Rice
02 -
2 ½ cups Chicken Broth
03 -
1 cube Chicken Bouillon
04 -
1 can (about 14 oz) Crushed Tomatoes
05 -
2 cloves Garlic, minced
06 -
1 small Onion, finely chopped (optional)
07 -
1 teaspoon Paprika
08 -
1/2 teaspoon Cumin
09 -
Salt and pepper to taste
10 -
2 tablespoons Olive Oil
→ Steak
11 -
1 pound Sirloin Steak, cut into thin strips
12 -
2 tbsp Butter
13 -
Montreal steak seasoning to taste
→ Toppings & Serving
14 -
White Queso for topping
15 -
Fresh Cilantro for garnish
16 -
Flour tortillas (optional for serving)
# Instructions:
01 -
Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.
02 -
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion (if using). Sauté for 2-3 minutes or until the onion becomes translucent and the garlic is fragrant.
03 -
Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice, allowing it to absorb the flavors of garlic and onion.
04 -
Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper. Stir everything together.
05 -
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
06 -
Once the rice is cooked, remove the skillet from heat. Let it sit covered for 5 minutes. This allows the rice to settle and become fluffy.
07 -
While the rice is cooking, season the sirloin steak strips generously on both sides with Montreal steak seasoning.
08 -
Heat 1 tbsp of olive oil and butter in a separate skillet over medium-high heat. Once the skillet is hot, add the seasoned steak. Cook for about 4-5 minutes on each side for medium-rare, or until it's done to your liking.
09 -
Fluff the cooked rice and add the cooked steak over top of the rice and generously drizzle with white queso.
10 -
Garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.
# Notes:
01 -
Store leftovers in an airtight container in the fridge for up to 3 days
02 -
Can be frozen for up to 2 months
03 -
Great for meal prep - prepare rice and steak separately