Can I use a different type of rice for this recipe?

Absolutely! While basmati creates a particularly fluffy result, jasmine or long-grain white rice work well too. Just be aware that cooking times may vary slightly, so check for doneness around the 15-minute mark. Brown rice will need more liquid and longer cooking time, approximately 35-40 minutes.

How can I tell when my steak is cooked perfectly?

For medium-rare (the ideal for sirloin), look for a steak that feels firm but still yields to gentle pressure. If you have a meat thermometer, aim for 130-135°F. The steak will continue cooking slightly after removing from heat. For medium, cook until the internal temperature reaches 140-145°F. Remember that thin strips cook very quickly!

Can this recipe be made vegetarian?

Definitely! Replace the steak with portobello mushrooms sliced into strips and sautéed until golden. Use vegetable broth instead of chicken broth and bouillon. The mushrooms provide a satisfying meaty texture while absorbing all the delicious seasonings. You might want to add a bit more seasoning to compensate for the flavor the steak would have provided.

My rice came out too sticky/undercooked. What did I do wrong?

Rice texture issues usually come down to the liquid ratio or cooking time. If it's sticky, you might have skipped the rinsing step or used too much liquid. If undercooked, your heat might have been too high, causing the liquid to evaporate before the rice was done. Next time, try keeping the heat very low and extending the cooking time by 5 minutes. The tight-fitting lid is essential for trapping steam.

Steak & Queso Rice Recipe - LazyDayRecipes

This mouthwatering Steak & Queso Rice combines tender strips of seasoned sirloin with fluffy tomato-infused rice, all topped with creamy white queso and fresh cilantro. It’s a complete meal in one dish that brings restaurant-quality flavors to your kitchen in just about an hour. Perfect for those evenings when you want something impressive without spending hours at the stove!

Why You’ll Love This Recipe

Restaurant Quality at Home: This dish delivers steakhouse flavors combined with Mexican-inspired rice and queso in your own kitchen.
One-Dish Wonder: The combination of protein, carbs, and incredible flavors means you don’t need to worry about multiple side dishes.
Versatile Crowd-Pleaser: Perfect for family dinners but impressive enough for guests. Kids love the queso while adults appreciate the perfectly seasoned steak.
Adaptable: Easy to scale up for larger gatherings or meal prep for busy weekdays.

Ingredients You’ll Need

Basmati Rice: The foundation of our dish – its naturally fragrant quality and fluffy texture make it perfect for absorbing all the delicious flavors.
Chicken Broth & Bouillon: Creates a rich, flavorful cooking liquid for the rice that’s miles better than plain water.
Crushed Tomatoes: Adds a subtle acidity and beautiful color to the rice while contributing to its moisture.
Garlic & Onion: The aromatic base that builds incredible depth of flavor in the rice.
Spices: Paprika adds smokiness while cumin brings warmth and that distinctive Mexican-inspired flavor profile.
Sirloin Steak: The star protein – tender, flavorful and perfect for quick cooking. Look for good marbling for the best flavor.
Montreal Steak Seasoning: This blend brings the perfect savory seasoning to the steak with just one ingredient.
White Queso: The creamy, cheesy finish that ties everything together. Store-bought works perfectly here!
Fresh Cilantro: Adds a burst of freshness and color that cuts through the richness of the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize this dish? Here are some fantastic ways to make it your own:

Protein Swap: Try using chicken breast strips, shrimp, or even sliced pork tenderloin instead of steak.
Veggie Boost: Add bell peppers, corn, or black beans to the rice while cooking for extra nutrition and color.
Heat Level: Incorporate diced jalapeños or a dash of hot sauce if you love spicy food.
Cheese Options: No white queso? Try using shredded Monterey Jack or a Mexican cheese blend melted over the top.

How to Make Steak & Queso Rice

Step 1: Prepare the Rice Base

Rinse the basmati rice under cold water until it runs clear. This removes excess starch and ensures your rice will be perfectly fluffy. In a large skillet, heat olive oil over medium heat, then sauté the minced garlic and onion until fragrant and translucent.

Step 2: Toast and Season the Rice

Add the rinsed rice to the skillet and stir continuously for about 2 minutes. This toasting step adds tremendous flavor and helps maintain the rice’s texture. Pour in the crushed tomatoes, chicken broth, and crumble in the bouillon cube. Season with paprika, cumin, salt, and pepper, then stir everything together.

Step 3: Cook the Rice

Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer for 18-20 minutes until the rice is tender and has absorbed the liquid. Once done, remove from heat but keep covered for 5 more minutes to allow the rice to settle.

Step 4: Prepare and Cook the Steak

While the rice cooks, season your sirloin strips generously with Montreal steak seasoning. Heat olive oil and butter in a separate skillet over medium-high heat until hot and sizzling. Add the steak strips and cook for 4-5 minutes per side until they reach your preferred doneness. The butter helps create a beautiful crust on the steak.

Step 5: Assemble and Serve

Fluff the cooked rice with a fork, then arrange the hot steak strips over the top. Drizzle generously with white queso while everything is still hot so it melts slightly. Sprinkle with fresh cilantro and serve immediately, with warm flour tortillas on the side if desired.

Pro Tips for Making the Recipe

Rice Perfection: Don’t skip rinsing the rice or the resting period after cooking – these steps make a huge difference in texture.
Steak Temperature: For the juiciest steak, let it come to room temperature for 20 minutes before cooking and let it rest for a few minutes after cooking before slicing.
Layering Flavors: Season each component well – the rice needs proper seasoning, and so does the steak.
Queso Application: Warm your queso slightly before drizzling for the smoothest texture and best coverage.

How to Serve

This Steak & Queso Rice works beautifully as a complete meal, but there are several ways to serve it:

Family Style

Serve directly from the skillet for a rustic presentation that keeps everything hot.

Individual Portions

Plate individual servings with the rice as a base, steak on top, and a generous drizzle of queso.

Burrito Filling

Use the entire mixture as an incredible filling for large burritos wrapped in flour tortillas.

Side Pairings

Serve with a simple side salad with avocado and lime dressing or some quick-pickled red onions for a touch of acidity.

Make Ahead and Storage

Storing Leftovers

Store rice and steak separately in airtight containers in the refrigerator for up to 3 days. Keep the queso in its own container to add fresh when reheating.

Freezing

The rice and steak can be frozen together for up to 2 months. Portion into freezer-safe containers for easy reheating. The queso doesn’t freeze well, so add fresh after reheating.

Reheating

For best results, reheat the rice with a splash of broth or water in a covered skillet over medium heat. Reheat the steak separately in a hot skillet just until warmed through to avoid overcooking. Then combine and top with fresh queso.

FAQs

Can I use a different type of rice for this recipe?

Absolutely! While basmati creates a particularly fluffy result, jasmine or long-grain white rice work well too. Just be aware that cooking times may vary slightly, so check for doneness around the 15-minute mark. Brown rice will need more liquid and longer cooking time, approximately 35-40 minutes.
How can I tell when my steak is cooked perfectly?

For medium-rare (the ideal for sirloin), look for a steak that feels firm but still yields to gentle pressure. If you have a meat thermometer, aim for 130-135°F. The steak will continue cooking slightly after removing from heat. For medium, cook until the internal temperature reaches 140-145°F. Remember that thin strips cook very quickly!
Can this recipe be made vegetarian?

Definitely! Replace the steak with portobello mushrooms sliced into strips and sautéed until golden. Use vegetable broth instead of chicken broth and bouillon. The mushrooms provide a satisfying meaty texture while absorbing all the delicious seasonings. You might want to add a bit more seasoning to compensate for the flavor the steak would have provided.
My rice came out too sticky/undercooked. What did I do wrong?

Rice texture issues usually come down to the liquid ratio or cooking time. If it’s sticky, you might have skipped the rinsing step or used too much liquid. If undercooked, your heat might have been too high, causing the liquid to evaporate before the rice was done. Next time, try keeping the heat very low and extending the cooking time by 5 minutes. The tight-fitting lid is essential for trapping steam.

Final Thoughts

This Steak & Queso Rice brings together the best of comfort food with impressive presentation. The combination of fluffy, flavorful rice, perfectly seasoned steak, and creamy queso creates a meal that feels special without requiring complicated techniques. It’s become my go-to when I want to impress without spending hours in the kitchen. Try it once, and I guarantee it will find a permanent place in your dinner rotation!