Description
Indulge in the delightful Steak Queso Rice, a comforting dish that combines tender steak strips with creamy queso over fluffy rice. Perfect for busy weeknights or family gatherings, this recipe is quick to prepare and completely customizable. In just 35 minutes, you can whip up a satisfying meal that will become a staple in your dinner rotation. Enjoy the rich flavors and creamy textures as you dive into this savory bowl of goodness.
Ingredients
Scale
- 1 lb steak strips (sirloin, flank, or ribeye)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 cup jasmine or basmati rice
- 2 cups beef broth
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 cup shredded white cheddar cheese
- ½ cup Monterey Jack cheese
- ¾ cup heavy cream
- 2 tablespoons cream cheese
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional for spice)
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, sliced
- 1 tablespoon sour cream
- ½ cup diced tomatoes
Instructions
- Cook the rice: In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add rice and simmer for 15-18 minutes until liquid is absorbed. Fluff with a fork.
- Sear the steak: Season steak strips with salt, pepper, garlic powder, paprika, and cumin. Heat olive oil in a skillet over medium-high heat. Cook steak for about 3-4 minutes per side until browned; let rest.
- Make the queso sauce: Warm heavy cream in a saucepan over low heat. Stir in cream cheese until melted. Gradually add cheeses while stirring until smooth; mix in garlic powder and cayenne if desired.
- Assemble: Divide rice into bowls, top with steak strips and drizzle queso sauce over everything.
- Garnish: Finish with cilantro, diced tomatoes, sliced jalapeños, or sour cream.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 650
- Sugar: 3g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg