Steak Queso Rice Bowl (Print Version)
Savory steak on spiced rice with white queso, topped with cilantro and optional tortillas on the side.
# Ingredients:
→ Rice Base
01 -
2 cups basmati or long-grain rice
02 -
2 1/2 cups chicken broth
03 -
1 chicken bouillon cube
04 -
14 ounces crushed tomatoes or tomato sauce
05 -
2 tablespoons olive oil
06 -
2 cloves garlic, minced
07 -
1 small onion, chopped
08 -
1 teaspoon paprika
09 -
1/2 teaspoon ground cumin
10 -
Salt and black pepper, to taste
→ Steak & Garnishes
11 -
1 pound sirloin steak, cut into strips
12 -
1 tablespoon butter, plus extra as needed
13 -
Montreal steak seasoning, to taste
14 -
White queso, for topping
15 -
Fresh cilantro, chopped, for garnish
16 -
Warm flour tortillas, optional, for serving
# Instructions:
01 -
Rinse the rice under cold water until the water runs clear to remove excess starch.
02 -
In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion; cook until fragrant and translucent, about 2 minutes.
03 -
Stir in the rinsed rice and sauté for approximately 2 minutes, stirring frequently to coat each grain in oil.
04 -
Add crushed tomatoes, chicken broth, bouillon cube, paprika, cumin, salt, and pepper. Stir to combine. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
05 -
Season steak strips with Montreal steak seasoning. In a separate skillet, melt butter over medium-high heat. Sear steak strips for 4–5 minutes per side for medium-rare, adjusting for desired doneness. Optionally, add more butter during cooking as needed.
06 -
Fluff the cooked rice and transfer to a serving dish. Arrange steak strips over the rice and drizzle generously with warmed white queso. Garnish with chopped fresh cilantro and serve with warm flour tortillas if desired.
# Notes:
01 -
Allow the rice to rest, covered, after cooking for optimal texture and easier fluffing.