Steak Queso Rice (Printable Version)
Tender steak combined with fluffy rice and smooth white queso, seasoned with aromatic spices and herbs.
# Ingredients Required:
→ Grains and Broth
01 -
240 ml long grain white rice
02 -
480 ml chicken broth
→ Aromatics and Spices
03 -
2 tablespoons olive oil
04 -
1 small onion, finely chopped
05 -
1 tablespoon minced garlic
06 -
8 ounces (227 g) tomato sauce
07 -
½ teaspoon salt
08 -
½ teaspoon ground black pepper
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried cilantro
11 -
Montreal steak spice, to taste
→ Protein
12 -
450 g sirloin steak, sliced
→ Fats and Dairy
13 -
2 tablespoons butter
14 -
Pancho's White Queso, quantity as needed for drizzling
→ Garnish and Serving
15 -
Fresh cilantro, chopped
16 -
Flour tortillas, for serving
# Guide to Cooking:
01 -
Heat olive oil in a large skillet over medium heat. Add rice and stir constantly until slightly browned.
02 -
Add finely chopped onion and minced garlic to the skillet, cooking until fragrant and translucent.
03 -
Stir in chicken broth, tomato sauce, salt, black pepper, ground cumin, and dried cilantro. Bring mixture to a vigorous boil and maintain it for 2 minutes.
04 -
Reduce heat to low, cover skillet, and simmer for 20 minutes until liquid is absorbed and rice is tender.
05 -
While rice cooks, melt butter in a separate skillet over medium-high heat. Season sliced sirloin with Montreal steak spice and cook to preferred doneness.
06 -
Turn off heat under the rice but keep covered for an additional 10 minutes to enhance flavor absorption.
07 -
Fluff rice with a fork and transfer to a serving platter. Arrange cooked steak atop the rice, drizzle generously with Pancho's White Queso, and garnish with chopped fresh cilantro.
08 -
Accompany with warm flour tortillas and optional condiments such as sour cream, salsa, or guacamole.
# Extra Suggestions:
01 -
Adjust the Montreal steak spice to taste and consider adding diced jalapeños or chipotle peppers for heat.