Description
Steak queso rice delivers pure comfort straight from the kitchen to your plate, blending tender meat, creamy cheese, and fluffy rice into one seriously satisfying meal. Grab your skillet and prepare for a flavor-packed dinner that brings sizzling Tex-Mex goodness right to your table.
Ingredients
Scale
Proteins:
- 1 lb sirloin steak
Starches:
- 1 cup long-grain white rice
- 1 cup queso cheese (Monterey Jack or cheddar)
Aromatics and Seasonings:
- 1 medium onion
- 2 cloves garlic
- 1 bell pepper
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt
- Pepper
Instructions
- Dice 1 medium onion and 1 bell pepper into small, uniform pieces. Mince 2 cloves of garlic with a sharp knife to release maximum flavor.
- Season 1 lb sirloin steak generously with salt and pepper. Heat 2 tbsp olive oil in a heavy skillet at 400°F for 2 minutes until shimmering.
- Carefully place the steak in the hot skillet. Sear for exactly 4-5 minutes on each side until a deep golden-brown crust forms.
- Remove steak from pan and let it rest on a cutting board for 7-8 minutes. This allows juices to redistribute throughout the meat.
- Using the same skillet with remaining oil and steak drippings, sauté onions and bell peppers over medium heat for 3-4 minutes until slightly softened.
- Add 1 cup long-grain white rice to the skillet. Sprinkle 1 tsp each of paprika, cumin, and chili powder over the rice. Stir constantly for 2 minutes.
- Pour 2 cups of water into the skillet. Cover and simmer rice for 18-20 minutes until liquid is fully absorbed and rice is tender.
- Slice rested steak against the grain into thin, ¼-inch strips to ensure maximum tenderness.
- Reduce heat to low and fold 1 cup of queso cheese into the rice until completely melted and creamy.
- Combine sliced steak with cheesy rice. Serve immediately with optional garnishes like fresh cilantro or sliced avocado.
Notes
- Selecting a high-quality steak like ribeye or sirloin ensures tender, flavorful results and makes a significant difference in the final dish.
- Allow the steak to rest at room temperature for 15-20 minutes before cooking to help achieve more even searing and prevent tough meat.
- For a gluten-free version, verify that your queso cheese and spices are certified gluten-free and use cauliflower rice as a low-carb alternative.
- When slicing steak, always cut against the grain to maximize tenderness and create more enjoyable bite-sized pieces.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 517 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 2.5 g
- Protein: 38 g
- Cholesterol: 95 mg