Steak Queso Rice Fiesta

Steak and Queso Rice makes weeknight dinners feel like a celebration without leaving home. Hearty sirloin steak and creamy queso melt over fluffy tomato-scented rice for the ultimate Tex Mex comfort meal. Each bite checks all the boxes for richness and bold spice yet it stays easy enough for even the busiest nights.

Even my picky eater begs for this rice and steak combo It started as a way to reinvent leftover steak but now it is a most requested comfort meal for my family

Ingredients

• Long grain white rice: Gives the best fluffy texture Look for rice with shiny translucent grains for freshness
• Olive oil: Helps toast the rice and brings a hint of fruitiness Choose extra virgin if possible for richer flavor
• Onion and garlic: Fresh aromatics lay the foundation for flavor Seek out onions that feel heavy for their size with smooth skin and avoid garlic bulbs with green sprouting
• Chicken broth: Layers the rice with savory depth A low sodium or homemade option lets you control saltiness
• Tomato sauce: Adds tangy sweet notes and color Choose plain tomato sauce without added seasoning
• Salt and black pepper: Basic seasonings that round out all the flavors Use freshly ground pepper for a little extra punch
• Ground cumin and dried cilantro: Delivers classic Tex Mex warmth and herbal brightness Fresh dried cilantro is a must for poppy flavor
• Sirloin steak: A juicy tender cut that stays flavorful when sliced thin Look for steak with fine marbling and avoid grayish or dry looking pieces
• Butter: Gives richness and helps brown the steak Nicely salted butter adds more yum
• Montreal steak spice: Brings a savory punch with extra herby and peppery twang
• Pancho’s White Queso: The magic for creamy drizzling Bright and savory melts beautifully over hot food
• Fresh cilantro: For garnish bursts of color and herbal lift
• Flour tortillas: Ideal for scooping and wrapping each delicious bite Choose soft fresh tortillas for best experience

Step-by-Step Instructions

Rice Toasting:

Heat olive oil in a large skillet over medium heat When it shimmers add the rice Stir steadily for a few minutes until the rice starts to turn golden You are looking for a pale tan color not deep brown

Sauté Aromatics:

Add finely chopped onion and minced garlic Lower the heat to medium low Cook slowly for about five minutes Stir often until onion becomes glassy and the garlic smells nutty This gentle cook draws out the most flavor

Simmer the Rice:

Pour in chicken broth and tomato sauce Season with salt pepper cumin and dried cilantro Stir thoroughly Crank up the heat until the mixture boils briskly Keep it bubbling for two minutes This intense start sets the texture After two minutes dial down the heat to low Cover the skillet tightly Simmer undisturbed for twenty minutes so the rice soaks up all the flavors and liquid

Cook the Steak:

While the rice simmers get a second large skillet hot over medium high heat Add butter and swirl to melt Scatter in the sirloin steak slices Sprinkle generously with Montreal steak spice Sear the meat stir occasionally to brown all sides Cook to your ideal doneness usually about four to five minutes for tender pieces Transfer steak out of the pan so it stays juicy

Rest the Rice:

When twenty minutes are up turn off the stove Keep the lid on the skillet Let the rice rest covered for ten minutes This step finishes cooking the grains gently and makes them airy

Assemble and Serve:

With a fork fluff the rice to separate all the grains Spoon the rice onto a large serving platter or dish Arrange cooked steak slices neatly across the top Now liberally drizzle over warmed Pancho’s White Queso so it tumbles down through steak and rice Sprinkle with lots of fresh cilantro Serve it all up with stacks of warm flour tortillas

Pin it

Cilantro makes this dish for me Its zippy freshness brings every bite alive Last time we made this my youngest insisted on squeezing a little lime over her portion and it was honestly a great riff that now everyone asks for

Storing Your Steak and Queso Rice

Keep leftovers in a tightly sealed container in the fridge for up to three days The flavors deepen overnight making it even tastier Gently reheat in a skillet over low heat with a splash of chicken broth to revive moisture

Smart Ingredient Substitutions

No sirloin on hand Flank steak skirt steak or even rotisserie chicken work great For the queso any white melty cheese dip can step in and if tomato sauce runs out try chunky salsa in a pinch

Ways to Serve

Pile spoonfuls inside tortillas for burritos or wraps Layer it as a rice bowl for easy lunches My husband loves a side of charred peppers and onions for extra veggies and color

Pin it

Tex Mex in Your Kitchen

This recipe is inspired by classic Mexican arroz con carne but throws in an American steakhouse twist The queso topping makes it distinctly Tex Mex a tradition of blending Old Mexico flavors with comfort ingredients from the States

Frequently Asked Questions

→ What type of steak works best?

Sirloin steak is ideal for its tenderness and rich flavor, but ribeye or flank steak can also be used.

→ Can I use instant rice instead of long grain?

Long grain rice gives the best texture, but instant rice may be substituted; adjust cooking time accordingly.

→ Which queso should I choose for drizzling?

Pancho’s White Queso is recommended for a creamy finish, but your favorite store-bought queso works too.

→ How do I prevent the rice from sticking?

Keep the skillet at medium heat and stir frequently while toasting the rice, then simmer gently with the lid on.

→ Are there alternative garnishes?

Freshly chopped cilantro adds brightness, but green onions, diced tomato, or avocado slices are tasty options as well.

→ Can I make this meal ahead?

Prepare all elements in advance and assemble just before serving for the best texture and flavor.