Steak Queso Rice Tex-Mex (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 cup long grain white rice
02 -
2 tablespoons olive oil
03 -
1 small onion, finely chopped
04 -
1 tablespoon minced garlic
05 -
2 cups chicken broth
06 -
8 ounces tomato sauce
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried cilantro
11 -
1 pound sirloin steak, sliced
12 -
2 tablespoons butter
13 -
Montreal steak spice, to taste
14 -
Pancho’s White Queso, sufficient for drizzling
15 -
Fresh cilantro, chopped, for garnishing
16 -
Flour tortillas, for serving
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add the rice and stir continuously until lightly browned. Add the onion and garlic, sautéing until fragrant and translucent.
02 -
Stir chicken broth and tomato sauce into the skillet with the rice. Bring the mixture to a boil for two minutes, then reduce heat to low, cover, and simmer for 20 minutes until liquid is absorbed.
03 -
Melt butter in another large skillet over medium-high heat. Add the steak slices, season with Montreal steak spice, and cook until desired doneness. Remove from skillet.
04 -
After simmering, turn off heat and leave the rice covered for 10 minutes. Fluff rice with a fork before serving.
05 -
Arrange rice on a platter, layer cooked steak on top, and drizzle with Pancho’s White Queso. Garnish with fresh cilantro and serve with warm flour tortillas.
# Notes:
01 -
Allow the rice to sit covered for 10 minutes after cooking to enhance its flavor and texture.