Steak and Queso Rice

This Steak and Queso Rice is a satisfying Tex-Mex dish that brings together fluffy, flavorful rice, tender sirloin steak, and rich creamy white queso. It makes for an easy weeknight dinner or a casual meal to share with friends. The combination hits all the right notes with savory and comforting flavors that feel both homey and special.

I first made this after spotting some sirloin on sale and wanted a quick meal with bold flavors. It became a favorite that blends simple cooking with a touch of indulgence.

Ingredients

• One cup of long grain white rice: makes the base fluffy and separates well when cooked
• Olive oil: helps toast the rice for a nutty, deep flavor and prevents sticking
• Onions and minced garlic: build a savory foundation that complements the spices
• Chicken broth: adds richness beyond water and keeps the rice flavorful
• Tomato sauce: creates a tangy backdrop that ties the Tex-Mex elements together
• Salt and black pepper: season the dish gently, enhancing all flavors without overpowering
• Ground cumin: brings warm earthiness that is a Tex-Mex staple
• Dried cilantro: adds a touch of herbaceous brightness fresh would be nice but dried works well
• Sirloin steak: is tender and cooks quickly if sliced thin choose a well-marbled cut for juiciness
• Butter: boosts richness when cooking the steak and rounds out the savory notes
• Montreal steak spice: offers a smoky, peppery kick that elevates the meat
• Pancho’s White Queso: melts beautifully over the steak and rice topping for creaminess
• Fresh cilantro garnish: lifts the dish with color and a fresh herbal punch
• Warm flour tortillas: are perfect for wrapping rice and steak or serving on the side

Instructions

Build The Rice Base:

Heat olive oil in a large skillet over medium. Add the rice and stir continuously until it starts to brown slightly. This toasting step builds flavor and keeps rice from clumping later.

Sauté Aromatics:

Add the finely chopped onion and minced garlic to the rice. Cook until the onion becomes translucent and you can smell the garlic, about three to five minutes. This step softens the onion and layers in savory depth.

Add Liquids and Spice:

Pour in chicken broth and tomato sauce, stirring everything together. Bring the mixture to a brisk boil, allowing it to bubble for two minutes. This locks in the rich flavors and begins cooking the rice.

Simmer the Rice:

Turn the heat down to low, cover the skillet, and let the rice simmer for 20 minutes undisturbed. The liquid will absorb fully and the rice should be tender but not mushy.

Cook the Steak:

While rice simmers, melt butter in another pan over medium-high heat. Add sliced sirloin steak seasoned liberally with Montreal steak spice. Cook until your desired doneness, usually a few minutes per side depending on thickness. Rest meat to keep juices sealed in.

Let Rice Finish:

When the rice timer ends, turn off heat and keep the pot covered for an extra 10 minutes. This lets the rice finish steaming gently and absorb any remaining flavors.

Assemble and Serve:

Fluff the rice with a fork and spread it on a serving platter. Layer the cooked steak slices on top. Drizzle generously with Pancho’s White Queso sauce and sprinkle freshly chopped cilantro over everything. Serve with warm flour tortillas on the side.

This dish reminds me of weekend dinners with friends where everyone dug in family style, and the queso always disappeared first.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of broth or water to keep the rice moist. The steak tastes best eaten the day it’s cooked but still holds up well the next day sliced cold or warmed.

Ingredient Swaps

Swap sirloin steak for skirt or flank steak for a different texture but similar flavor. Use vegetable broth instead of chicken broth to make this vegetarian by replacing steak with sautéed mushrooms or grilled tofu. Queso can be swapped with shredded Monterey Jack or a creamy queso blanco if Pancho’s is unavailable.

Serving Ideas

Serve with sour cream or guacamole for extra creaminess. Add fresh diced tomatoes or pickled jalapeños for brightness and heat. Wrap rice and steak in tortillas for quick tacos or roll as burritos for a portable meal.

This recipe balances bold flavors with easy preparation for a comforting meal you can enjoy any night of the week.

Frequently Asked Recipe Questions

→ How do I achieve fluffy rice without it sticking?

Begin by toasting the rice in olive oil until slightly browned to coat each grain, then simmer it gently covered to allow the liquid to absorb fully, resulting in separate, fluffy grains.

→ What’s the best way to cook sirloin steak for this dish?

Slice the sirloin thin and pan-sear over medium-high heat with Montreal steak spice until it reaches your preferred doneness, ensuring it stays tender and juicy.

→ Can I substitute the white queso with another cheese?

While Pancho’s white queso provides a creamy finish, mild melting cheeses like Monterey Jack or a smooth queso blanco work well to maintain the dish’s character.

→ How can I add more heat to this dish?

Incorporate diced jalapeños or chipotle peppers during the sauté stage or as a topping for a controlled spicy kick that complements the savory flavors.

→ What sides pair well with this Tex-Mex style dish?

Warm flour tortillas are ideal for wrapping, while sides like fresh salsa, guacamole, or a dollop of sour cream add refreshing contrasts.

→ Is it important to rest the rice after cooking?

Keeping the rice covered off heat for 10 minutes allows residual steam to soften the grains and ensures an even, tender texture throughout.