Description
Queso rice brings creamy comfort straight from Mexican-American kitchens to your dinner table. Melted cheese blends perfectly with fluffy rice, creating a delicious side dish that makes weeknight meals taste special.
Ingredients
Scale
Primary Proteins:
- 1.5 lbs steak strips
- 1 cup shredded white queso cheese
Starch Base:
- 3 cups cooked rice
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Seasonings and Liquids:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 1 cup milk
- Salt
- Black pepper
- Optional: chopped cilantro
- Optional: sliced jalapenos
- Optional: diced tomatoes
- Optional: sour cream
Instructions
- Prepare 3 cups of jasmine rice according to package instructions, ensuring fluffy and flavorful grains are ready before beginning steak preparation.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat for 2 minutes until shimmering and hot.
- Season 1 ½ lbs steak strips with 1 tsp garlic powder, 1 tsp smoked paprika, salt, and black pepper.
- Sear steak strips for 2-3 minutes per side until golden brown and cooked to medium-rare doneness.
- Transfer seared steak to a plate and loosely cover with foil to retain warmth.
- Melt 2 tbsp butter in a saucepan over medium heat for 1 minute until completely liquid.
- Whisk 2 tbsp all-purpose flour into melted butter, creating a smooth roux and cooking for 60 seconds.
- Slowly pour 1 cup whole milk into the roux, whisking continuously to prevent lumps from forming.
- Reduce heat to low and stir 1 cup shredded white queso cheese into the thickening sauce.
- Add ½ tsp onion powder and mix until cheese melts completely and sauce becomes silky.
- Divide cooked rice among serving bowls, arranging steak strips on top.
- Drizzle hot queso sauce generously over steak and rice.
- Garnish with optional toppings like chopped cilantro, sliced jalapeños, or a dollop of sour cream.
Notes
- Choose a long-grain white rice like basmati or jasmine for the best texture and flavor in this dish.
- Sear the steak strips quickly over high heat to lock in juices and create a delicious caramelized exterior.
- When making the queso sauce, whisk constantly to prevent lumps and achieve a smooth, creamy consistency.
- For a lighter version, swap whole milk for low-fat milk and use a reduced-fat cheese blend in the queso sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 577 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 1.5 g
- Protein: 43 g
- Cholesterol: 110 mg