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Steak Queso Rice

Steak Queso Rice: A Creamy Tex-Mex Delight in 30 Minutes

Steak Queso Rice is a creamy Tex-Mex delight that combines tender steak, fluffy rice, and rich queso sauce, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Flank or Sirloin Steak Substitute with chicken or mushrooms for different textures.
  • 1 teaspoon Paprika Can be swapped for smoked paprika for a more intense taste.
  • 1 teaspoon Ground Cumin Essential in Tex-Mex dishes.
  • to taste Salt
  • to taste Pepper
  • 1 tablespoon Olive Oil Used for searing the steak.
For the Rice
  • 1 cup Long-Grain White Rice Brown rice can be used but requires longer cooking.
  • 1 teaspoon Garlic Powder
  • 2 cups Broth or Water Broth enhances flavor considerably.
For the Queso Sauce
  • 2 tablespoons Butter Essential for creamy texture.
  • 1 cup Whole Milk Provides smooth, velvety consistency.
  • 1 cup Shredded Cheddar Cheese Main cheese for rich flavor.
  • 1 cup Shredded Monterey Jack Cheese Enhances creaminess and richness.
  • 1 teaspoon Chili Powder Mild spice that complements the queso.
  • 2 cloves Fresh Garlic Cloves Boosts flavor and aroma.
Optional Toppings
  • to taste Fresh Cilantro Adds freshness.
  • to taste Lime Wedges Provides zesty acidity.
  • 1 medium Avocado Sliced, adds creamy texture.
  • to taste Sliced Jalapeños For a spicy kick.

Equipment

  • Skillet
  • medium pot

Method
 

Step-by-Step Instructions for Steak Queso Rice
  1. Pat the steak dry with paper towels, rub with olive oil, and season with paprika, ground cumin, salt, and pepper.
  2. Heat a large skillet over high heat. Sear the steak for 4-5 minutes on each side until golden-brown. Transfer to a plate to rest.
  3. Let the seared steak rest for 5-10 minutes, then slice thinly against the grain.
  4. Rinse the rice under cold water. Heat olive oil in a medium pot, add the rice and garlic powder, and toast for 2-3 minutes. Add broth or water and bring to a boil.
  5. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in whole milk and cheeses until creamy. Season with cumin, salt, and chili powder.
  6. Assemble by placing rice on plates, layering with sliced steak, and ladling queso sauce over everything.
  7. Garnish with fresh cilantro, lime juice, avocado, and jalapeños before serving.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 45gProtein: 38gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 75mgSodium: 1000mgPotassium: 750mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

Slice steak against the grain for tenderness. Rinse rice to remove excess starch for fluffy grains. Store leftover components separately for freshness.

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