Description
Steak and Queso Rice is a delicious and hearty dish that combines tender steak, flavorful rice, and creamy queso for a satisfying meal.
Ingredients
Scale
- 1 lb sirloin steak (or flank/skirt), cut into bite-sized pieces
- 2 tbsp olive oil (divided)
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 cup long-grain rice (uncooked)
- 2 cups beef broth (or chicken broth)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt & black pepper (to taste)
- 1 cup queso dip (store-bought or homemade)
- 1 cup shredded Mexican blend cheese (or cheddar)
- Fresh cilantro, chopped (for garnish)
Instructions
- Season steak pieces with salt, pepper, and a pinch of chili powder. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak until browned (about 3–4 minutes). Remove and set aside.
- In the same skillet, add remaining oil, onion, and bell pepper. Cook until softened. Stir in garlic and rice. Toast rice for 1–2 minutes. Add broth, diced tomatoes, chili powder, cumin, and paprika. Stir well. Bring to a boil, then reduce heat, cover, and simmer 15–18 minutes, until rice is cooked.
- Stir in cooked steak. Mix in queso dip and shredded cheese until creamy and melted. Taste and adjust seasoning.
- Garnish with fresh cilantro. Serve hot with tortilla chips or warm flour tortillas on the side.
Notes
- Add black beans or corn for extra heartiness.
- Swap steak for shredded chicken or ground beef.
- Make it spicy with jalapeños or hot salsa.
- Use Cilantro lime rice as the base for a zesty twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg