In the mood for Tex -Mex but don’t want to pay and arm & a leg at your local Mexican restaurant? Look no further than my Steak & Queso Rice recipe! It’s like a fiesta in your kitchen, and trust me, your taste buds will thank you. So, let’s get cooking and turn your mealtime into a flavor-packed adventure!

Steak & Queso Rice Ingredients

Basmati Rice
Chicken Broth
Chicken Bouillon
Crushed Tomatoes
Garlic
Onion
Paprika
Cumin
Salt
Pepper
Olive Oil
Sirloin Steak
Butter
Montreal Steak Seasoning
White Queso
Fresh Cilantro
Flour tortillas, optional

*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Steak & Queso Rice

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serving Size: 4

Prep the Rice: Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.
Sauté Garlic and Onion: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion (if using). Sauté for 2-3 minutes or until the onion becomes translucent and the garlic is fragrant.
Toast the Rice: Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice, allowing it to absorb the flavors of garlic and onion.
Add Liquids and Seasonings: Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper. Stir everything together.
Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Rest and Fluff: Once the rice is cooked, remove the skillet from heat. Let it sit covered for 5 minutes. This allows the rice to settle and become fluffy.
Prep Steak: While the rice is cooking, season the sirloin steak strips generously on both sides with Montreal steak seasoning.
Cook Steak: Heat 1 tbsp of olive oil and butter in a separate skillet over medium-high heat. Once the skillet is hot, add the seasoned steak. Cook for about 4-5 minutes on each side for medium-rare, or until it’s done to your liking.
Add Steak to Pan: Fluff the cooked rice and add the cooked steak over top of the rice and generously drizzle with white queso.
Garnish and Serve: Garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.

Storage and Reheating Instructions:

How to Store Steak & Queso:

Leftovers? No problem! Store your Steak & Queso Rice in an airtight container in the fridge for up to 3 days.

How to Reheat Steak & Queso:

To reheat, just pop it in the microwave or warm it in a skillet over medium heat. Add a splash of broth or water to keep it moist.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

You bet! Prepare the rice and steak separately and store them in the fridge. When you’re ready to eat, reheat them, assemble, and add the toppings. It’s a perfect meal-prep solution.

Substitutions & Variations

Vegetarian: Swap steak for grilled veggies or tofu.
Rice Varieties: Try it with jasmine or long-grain rice.
Spice it Up: Add jalapeños or chili flakes for extra heat.

Helpful Cooking Notes

Rinsing Rice: This step is key for non-sticky, fluffy rice.
Skillet Size: Use a large skillet for the rice to cook evenly.
Steak Doneness: Cook the steak to your preferred level. Medium-rare takes about 4-5 minutes on each side.
Taste and Adjust: Always taste and adjust seasonings as you cook. Make it your own!

Try Some of our Other Favorite Dinner Rice Recipes

Steak & Queso Rice

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Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 629 kcal

Discover the joy of cooking with Steak & Queso Rice. This flavorful dish combines steak, rice, and queso for a delicious twist on taco night.

INGREDIENTS

2 cups Basmati Rice
2 ½ cups Chicken Broth
1 cube Chicken Bouillon
1 can, about 14 oz Crushed Tomatoes, you can used diced instead or tomato sauce instead
2 cloves Garlic, minced
1 small Onion, finely chopped (optional)
1 teaspoon Paprika
1/2 teaspoon Cumin
Salt and pepper to taste
2 tablespoons Olive Oil
1 pound Sirloin Steak, cut into thin strips
2 tbsp Butter
Montreal steak seasoning, to taste
White Queso, for topping
Fresh Cilantro, for garnish
Flour tortillas, optional for serving

INSTRUCTIONS

Prep the Rice: Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.
Sauté Garlic and Onion: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion (if using). Sauté for 2-3 minutes or until the onion becomes translucent and the garlic is fragrant.
Toast the Rice: Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice, allowing it to absorb the flavors of garlic and onion.
Add Liquids and Seasonings: Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper. Stir everything together.
Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Rest and Fluff: Once the rice is cooked, remove the skillet from heat. Let it sit covered for 5 minutes. This allows the rice to settle and become fluffy.
Prep Steak: While the rice is cooking, season the sirloin steak strips generously on both sides with Montreal steak seasoning.
Cook Steak: Heat 1 tbsp of olive oil and butter in a separate skillet over medium-high heat. Once the skillet is hot, add the seasoned steak. Cook for about 4-5 minutes on each side for medium-rare, or until it’s done to your liking.
Add Steak to Pan: Fluff the cooked rice and add the cooked steak over top of the rice and generously drizzle with white queso.
Garnish and Serve: Garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.

NOTES