Steak Queso Rice 9 Amazing Weeknight Wins
Fluffy tomato-scented basmati rice topped with quick-seared sirloin and a warm white queso drizzle. Weeknight-friendly steps deliver restaurant-style payoff with pantry staples and clear visual cues.
Equipment
- Large Skillet with Lid
- Second skillet or cast iron for steak
- Fine mesh strainer
- Wooden spoon
- Measuring Cups and Spoons
- Chef’s Knife and Cutting Board
Ingredients
For the Rice Base
- 2 cups basmati rice rinsed until water runs clear
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 small onion finely chopped; optional
- 14 oz crushed tomatoes or diced tomatoes or tomato sauce
- 2.5 cups chicken broth preferably low sodium
- 1 cube chicken bouillon crumbled
Spices and Seasoning
- 1 tsp paprika
- 0.5 tsp cumin
- kosher salt to taste
- black pepper to taste
For the Steak
- 1 lb sirloin steak cut into thin strips; patted very dry
- 2 tbsp butter
- 1 tbsp olive oil for searing
- Montreal steak seasoning to taste
To Finish and Serve
- 1 cup white queso warmed until pourable; more as desired
- 0.25 cup fresh cilantro chopped, for garnish
- flour tortillas warmed; optional for serving
Instructions
- Rinse and drain rice Place basmati in a fine mesh strainer and rinse under cold water, swishing until the water runs mostly clear. Drain well to prevent sticky grains.
- Sauté aromatics In a large deep skillet over medium heat, warm 2 tbsp olive oil. Add minced garlic and the finely chopped onion if using. Cook 2–3 minutes until the onion turns translucent and the garlic is fragrant.
- Toast rice and bloom spices Stir in rinsed rice; cook 1–2 minutes until glossy. Add paprika and cumin; stir 20–30 seconds to wake the spices.
- Add liquids Pour in crushed tomatoes and 2 1/2 cups chicken broth. Crumble in the bouillon cube. Season lightly with salt and pepper; stir, scraping the bottom so no rice sticks.
- Simmer and steam Bring to a lively simmer, then reduce heat to low. Cover tightly and cook 18–20 minutes, until liquid is absorbed and steam holes dot the surface. Remove from heat; rest covered 5 minutes, then fluff with a fork.
- Season steak While rice cooks, pat sirloin strips very dry and season all sides with Montreal steak seasoning.
- Sear steak Heat a second skillet over medium-high. Add 1 tbsp olive oil and 2 tbsp butter. When hot and foamy, add steak in a single layer without crowding. Sear 1–2 minutes per side for thin strips, or to desired doneness. Transfer to a plate to rest 2 minutes.
- Warm queso Heat white queso gently until pourable, stirring often. If thick, whisk in a splash of milk. Do not boil.
- Assemble Spoon fluffy tomato rice into warm bowls. Top with seared steak and any resting juices. Drizzle generously with warm queso and finish with chopped cilantro. Serve tortillas on the side if desired.
Notes
<strong/Rice tips: If swapping tomato sauce for crushed tomatoes, start with 2 1/4 cups broth and add more only if needed. Use foil under a loose lid to trap steam.
<strong/Steak options: Sirloin, flank, or skirt all work; slice thin across the grain. For extra crust, let seasoned strips sit at room temp 10 minutes before searing.
<strong/Queso consistency: Thin with milk if too thick; if too thin, simmer gently off direct heat and stir until it coats a spoon.
<strong/Storage: Store rice, steak, and queso separately for up to 3 days. Reheat rice with a spoon of broth, warm steak briefly to preserve texture, and rewarm queso gently.
<strong/Freezer: Freeze rice and steak up to 2 months; add fresh queso after reheating.
<strong/Steak options: Sirloin, flank, or skirt all work; slice thin across the grain. For extra crust, let seasoned strips sit at room temp 10 minutes before searing.
<strong/Queso consistency: Thin with milk if too thick; if too thin, simmer gently off direct heat and stir until it coats a spoon.
<strong/Storage: Store rice, steak, and queso separately for up to 3 days. Reheat rice with a spoon of broth, warm steak briefly to preserve texture, and rewarm queso gently.
<strong/Freezer: Freeze rice and steak up to 2 months; add fresh queso after reheating.