Description
Steak & Queso Rice is a hearty and flavorful one-pan meal featuring tender slices of steak cooked with aromatic spices, onions, and garlic, combined with creamy queso blanco and sour cream blended into perfectly cooked rice. This satisfying dish offers a comforting blend of savory and cheesy flavors, ideal for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Steak and Seasoning
- 1 lb steak (ribeye, sirloin, or flank), thinly sliced
- Salt and black pepper, to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Rice and Aromatics
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup rice (white or brown)
- 2 cups beef broth
Cheese and Garnishes
- 1 cup queso blanco or melted cheese of choice
- 1/2 cup sour cream
- 1/4 cup chopped cilantro (optional)
Instructions
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3–4 minutes until it is browned and cooked through. Then, remove the steak from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Cook for 2-3 minutes until the onion softens and becomes translucent, enhancing the flavors.
- Toast the Rice: Add the rice to the skillet with the onions and garlic. Stir well and cook for 1-2 minutes to lightly toast the rice, which will add a subtle nutty flavor.
- Add Broth and Spices: Pour in the beef broth along with cumin, chili powder, salt, and pepper. Stir all ingredients to combine thoroughly. Cover the skillet and reduce heat to low. Allow the rice to simmer gently for 15-20 minutes until it is tender and fully cooked.
- Incorporate Cheese and Cream: Once the rice is cooked, stir in the queso blanco or your choice of melted cheese along with the sour cream. Mix until the mixture becomes creamy and evenly combined.
- Combine Steak and Rice: Return the cooked steak back into the skillet. Stir all ingredients together and cook for an additional 2-3 minutes to warm through and meld flavors.
- Garnish and Serve: Optionally, sprinkle chopped cilantro over the dish for a fresh burst of color and flavor. Serve the Steak & Queso Rice hot for a fulfilling meal.
Notes
- Use ribeye, sirloin, or flank steak based on your preference for tenderness and flavor.
- For a spicier variation, consider adding diced jalapeños or a pinch of cayenne pepper.
- Substitute queso blanco with Monterey Jack, mozzarella, or cheddar cheese if desired.
- Leftovers store well in the refrigerator for up to 3 days.
- Brown rice may require an additional 5-10 minutes of cooking time and slightly more broth.
