Steak Queso Rice (Print version)
Tender steak, creamy queso, and seasoned rice make a hearty Tex-Mex dinner in 45 minutes.
# What you need:
→ Steak
01 - 1 pound flank steak or sirloin, thinly sliced against the grain
→ Rice & Broth
02 - 1 cup long grain white rice
03 - 2 cups low-sodium chicken broth
→ Vegetables & Aromatics
04 - 1 small yellow onion, diced
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 jalapeño pepper, seeded and finely chopped (optional)
08 - 2 tablespoons fresh cilantro, chopped (optional, for garnish)
→ Queso Sauce
09 - 1 cup prepared queso dip (store-bought or homemade)
10 - 1/4 cup whole milk (for thinning, as needed)
→ Spices & Oils
11 - 2 tablespoons olive oil, divided
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - Kosher salt and freshly ground black pepper, to taste
# Directions:
01 - In a medium saucepan, bring the chicken broth to a rolling boil. Stir in the rice, reduce the heat to low, cover tightly, and simmer for 15 to 18 minutes until the liquid is absorbed and the grains are tender. Fluff with a fork and set aside off the heat.
02 - In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Season the sliced steak evenly with ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Arrange the steak in a single layer in the hot pan and sear for 2 to 3 minutes per side until a deep golden-brown crust forms and the meat is just cooked through. Transfer to a plate and tent loosely with foil.
03 - In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, bell pepper, minced garlic, and jalapeño (if using) over medium heat, stirring occasionally, until softened and fragrant, about 4 to 5 minutes.
04 - Add the cooked rice to the skillet with the sautéed vegetables. Toss gently to combine and cook together for 1 to 2 minutes until heated through. Taste and adjust seasoning with additional salt and pepper as needed.
05 - In a small saucepan over low heat, gently warm the queso dip, stirring occasionally. If the consistency is too thick, whisk in a splash of whole milk until the sauce is smooth and pourable. Remove from heat once warmed.
06 - Divide the rice and vegetable mixture evenly among four plates. Arrange the seared steak strips over the top and drizzle generously with the warm queso sauce. Finish with a sprinkle of fresh chopped cilantro and serve immediately.
# Expert advice:
01 -
- The queso drizzle turns plain rice into something you will actually crave, and it takes almost zero extra effort.
- It satisfies that takeout urge without waiting for delivery, and cleanup is surprisingly manageable.
02 -
- Slicing the steak against the grain is not optional if you want tender bites, otherwise every chew feels like a workout.
- Do not stir the rice while it cooks, because every time you lift the lid you let steam escape and risk gummy, uneven grains.
03 -
- Pat the steak slices dry with a paper towel before seasoning them, because moisture is the enemy of a good sear and you will end up steaming the meat instead of browning it.
- Warm your plates in a low oven for five minutes before serving, because cold plates cause the queso to seize up the moment it lands.