Steak & Queso Rice (Print Version)
Tender steak meets spiced rice with creamy queso in this savory delight.
# Ingredients:
→ Main Ingredients
01 -
1 cup long grain white rice
02 -
2 tablespoons olive oil
03 -
1 small onion, finely chopped
04 -
1 tablespoon minced garlic
05 -
2 cups chicken broth
06 -
8 ounces tomato sauce
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried cilantro
→ Protein and Condiments
11 -
1 pound sirloin steak, sliced
12 -
2 tablespoons butter
13 -
Montreal steak spice, to taste
14 -
Pancho's White Queso, sufficient for drizzling
15 -
Fresh cilantro, chopped, for garnishing
16 -
Flour tortillas, for serving
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add the rice and stir continuously until it begins to brown slightly, ensuring it does not burn. Add the chopped onion and minced garlic, sautéing on medium-low heat until fragrant and translucent.
02 -
Pour chicken broth and tomato sauce into the skillet with the rice. Stir well to integrate. Bring to a brisk boil and boil for two minutes. Reduce heat to low, cover the skillet, and simmer for 20 minutes until the liquid is absorbed and rice is tender.
03 -
Melt butter in another large skillet over medium-high heat. Add sliced sirloin steak and season with Montreal steak spice. Cook steak, stirring occasionally, until desired doneness is reached. Remove steak from skillet once cooked.
04 -
After simmering the rice for 20 minutes, turn off the heat and keep the skillet covered for 10 minutes. This allows the rice to absorb flavors and achieve optimal texture.
05 -
Fluff the rice gently with a fork and place it on a serving platter. Layer the cooked steak over the rice and drizzle with Pancho's White Queso. Garnish with freshly chopped cilantro and serve with warm flour tortillas.