Description
Queso rice brings comfort straight to your dinner table with a cheesy, creamy blend that makes weeknight meals super satisfying. Melted cheese and fluffy rice combine into a quick side dish that everyone at the table will absolutely devour.
Ingredients
Scale
Protein:
- 1 lb sirloin or flank steak
Base:
- 2 cups white or jasmine rice
- 1 tablespoon butter
Sauce and Seasonings:
- 1 ½ cups shredded white cheddar or Monterey Jack cheese
- ¼ cup cream cheese
- 1 cup whole milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt
- Pepper
Optional Toppings:
- Chopped cilantro
- Diced tomatoes
- Diced jalapenos
- Lime wedges
- Crushed tortilla chips
Instructions
- Sear the steak by heating 1 tablespoon olive oil in a large skillet over medium-high heat at 400°F. Sprinkle 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, salt, and pepper over 1 lb thinly sliced sirloin or flank steak.
- Cook the seasoned steak for 4-5 minutes, turning once, until nicely browned on the exterior. Transfer the meat to a plate and let it rest.
- Melt 1 tablespoon butter in a saucepan over medium heat at 325°F. Whisk in 1 tablespoon flour and cook for 60 seconds until the mixture looks golden.
- Slowly pour 1 cup whole milk into the butter-flour mixture, whisking continuously to prevent lumps. Allow the sauce to simmer and slightly thicken for 2-3 minutes.
- Add 1 ½ cups shredded white cheddar or Monterey Jack cheese, ¼ cup cream cheese, ¼ teaspoon smoked paprika, and ½ teaspoon salt to the sauce. Stir until the cheese melts completely and the sauce becomes smooth.
- In a separate pan, warm 2 cups cooked rice with 1 tablespoon butter, ½ teaspoon onion powder, and a pinch of salt over medium heat for 2-3 minutes.
- Divide the rice between serving bowls. Layer the steak strips on top of the rice and generously drizzle the warm queso sauce over everything.
- Garnish with chopped cilantro, diced tomatoes or jalapeños, lime wedges, and crushed tortilla chips if desired. Serve immediately while the sauce is hot and creamy.
Notes
- Spice levels matter, so adjust chili powder and cumin according to personal heat preference.
- Let steak rest for 5 minutes after cooking to keep meat tender and juicy.
- When making queso sauce, whisk constantly to prevent flour from clumping and create smooth texture.
- Choose higher fat milk for richer sauce, but low-fat works if watching calories.
- Prep Time: 10 minutes
- Cook Time: 46 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 462 kcal
- Sugar: 2 g
- Sodium: 490 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg