Steak Queso Rice (Printable Version)
Tender steak, creamy queso, and seasoned rice come together in this satisfying Tex-Mex dinner.
# What You'll Need:
→ Meats
01 - 1 lb flank steak or sirloin, thinly sliced
→ Vegetables
02 - 1 small onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 2 tablespoons chopped fresh cilantro (optional)
→ Rice
07 - 1 cup long grain white rice
08 - 2 cups low-sodium chicken broth
→ Cheese Sauce
09 - 1 cup prepared queso dip (store-bought or homemade)
10 - 1/4 cup whole milk, for thinning queso as needed
→ Spices and Oils
11 - 2 tablespoons olive oil, divided
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - Salt and black pepper, to taste
# Directions:
01 - Bring chicken broth to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and cook for 15–18 minutes until tender. Fluff with a fork and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the sliced steak with cumin, smoked paprika, chili powder, salt, and pepper. Sear for 2–3 minutes per side until browned and just cooked through. Remove from the skillet and set aside.
03 - In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the onion, bell pepper, garlic, and jalapeño (if using) until soft and fragrant, about 4–5 minutes.
04 - Add the cooked rice to the skillet with the sautéed vegetables. Toss to combine and heat through. Adjust seasoning if needed.
05 - In a small saucepan over low heat, gently warm the queso dip. If too thick, whisk in a little milk until smooth and pourable.
06 - Divide the rice-vegetable mixture among plates. Top with sliced steak and drizzle generously with warm queso. Garnish with fresh cilantro if desired.
# Expert Hints:
01 -
- The queso drizzle turns ordinary rice into something that tastes like you spent hours you did not spend.
- It reheats beautifully the next day which means lunch is already handled.
02 -
- Do not crowd the steak in the pan because steaming instead of searing will rob you of that essential crust.
- Warming the queso over low heat and stirring constantly prevents it from breaking or turning grainy.
03 -
- If you have time marinate the steak in lime juice and garlic for thirty minutes before cooking because it tenderizes and deepens the flavor dramatically.
- Pour yourself a crisp lager or a light Mexican beer to drink alongside because the effervescence cuts through the richness perfectly.