Description
A creamy, hearty combination of queso-topped rice and juicy steak strips, ready in under an hour.
Ingredients
Scale
- 2 cups (about 370g) basmati rice, rinsed
- 2 ½ cups (600ml) chicken broth
- 1 cube chicken bouillon
- 1 can (14 oz / 400g) crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, chopped (optional)
- 2 tbsp (30ml) olive oil
- 1 lb (450g) sirloin steak, sliced into strips against the grain
- 2 tbsp (28g) butter
- White queso cheese, for topping (amount as desired)
- Fresh cilantro, for garnish (amount as desired)
- Flour tortillas, optional as a side
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper, to taste
- Montreal steak seasoning, to taste
Instructions
- Step 1: Rinse 2 cups of basmati rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
- Step 2: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and 1 small chopped onion (if using). Sauté for 2-3 minutes, or until the onion turns translucent and the garlic is fragrant but not browned. If garlic starts to brown too quickly, reduce heat immediately to avoid burnt flavor.
- Step 3: Add the rinsed rice to the skillet, then pour in 2 ½ cups of chicken broth, 1 chicken bouillon cube, and 1 can of crushed tomatoes. Stir and bring to a simmer. Cover and cook for about 15 minutes until the rice is tender and liquid is absorbed.
- Step 4: While the rice cooks, heat another skillet over medium-high heat. Melt 2 tablespoons of butter. Pat steak strips dry with paper towels, then season generously with Montreal steak seasoning, salt, and pepper. Sear the steak strips until browned, flipping to cook evenly. Use a meat thermometer to check doneness; remove the steak strips at 135°F (57°C) for medium-rare to keep them juicy and tender. Let steak rest off the heat while preparing the queso.
- Step 5: In a small pot, gently melt the white queso cheese. If the queso is too thick, stir in 2 tablespoons of warm water until the desired creamy consistency is reached.
- Step 6: Mix the cooked rice and crushed tomato mixture with the rested steak strips. Drizzle the melted queso on top evenly. Serve warm and garnish with fresh cilantro. Optionally, serve with flour tortillas on the side for scooping.
Notes
- Store in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat sources to maintain freshness.
- Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on medium heat to preserve creaminess and steak texture.
- Wrap in plastic wrap and place inside a freezer-safe container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Pat steak dry before seasoning to encourage better browning and flavor development.
- Add an extra cube of chicken bouillon about 5 minutes before serving if the dish lacks flavor.
- Avoid burning the garlic by reducing heat if it begins to brown too quickly, typically within 2 minutes of sautéing.
- For perfect rice texture, simmer rinsed rice in 2 ½ cups chicken broth for approximately 15 minutes.
- Reheat refrigerated portions gently on medium heat until warmed through, to maintain the creamy queso texture and tender steak strips. Avoid overheating to prevent drying.
- Serve with seasoned black beans or a simple tomato salad for added freshness and crunch. Warm flour tortillas complement the dish well and are useful for scooping the queso rice mixture. This recipe also works well as a burrito bowl base, quesadilla filling, or inside stuffed peppers and lettuce wraps. Top with fresh salsa, creamy avocado dressing, chopped green onions, or jalapeños for extra flavor and visual appeal.
- Use tender cuts like sirloin or ribeye for the steak strips; slicing against the grain keeps them tender.
- Choose long-grain white rice (basmati) for fluffy, non-clumping texture.
- Use fresh grated sharp cheddar cheese if substituting the queso for maintaining melt quality.
- Heavy cream enhances creaminess in queso; avoid half-and-half substitutes.
- Select firm, vibrant green onions and ripe, juicy tomatoes for best flavor in toppings or garnishing.
- Freshly ground spices provide better flavor than pre-ground alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg