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

Description

Steak & Queso Rice is a hearty, flavor-packed meal featuring tender sirloin steak strips atop fluffy, seasoned basmati rice, all drizzled with creamy white queso. This recipe blends a rich tomato base, aromatic spices, and savory steak, finished with fresh cilantro and optional warm tortillas. Perfect for a filling family dinner or meal prep, it’s both customizable and irresistibly delicious.

Ingredients

Units Scale

For the Rice

2 cups Basmati Rice
2 1/2 cups Chicken Broth
1 cube Chicken Bouillon
1 can (about 14 oz) Crushed Tomatoes (can use diced tomatoes 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

For the Steak

1 pound Sirloin Steak, cut into thin strips
2 tablespoons Butter
Montreal steak seasoning, to taste
1 tablespoon Olive Oil (for steak)

For Topping & Serving

White Queso, for topping
Fresh Cilantro, for garnish
Flour tortillas, optional for serving

Cook Mode Prevent your screen from going dark

Instructions

Prep the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch and ensure fluffy rice.
Sauté Garlic and Onion: Heat olive oil in a large skillet or saucepan over medium heat. Add minced garlic and chopped onion (if using), and sauté for 2-3 minutes until onion is translucent and garlic is fragrant.
Toast the Rice: Add rinsed basmati rice to the skillet. Stir constantly for about 2 minutes to toast the rice and soak in the aromatic flavors.
Add Liquids and Seasonings: Pour in crushed tomatoes and chicken broth. Crumble chicken bouillon into the mixture, then add paprika, cumin, salt, and pepper. Stir everything to combine.
Cook the Rice: Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
Rest and Fluff: Remove skillet from the heat and keep covered for 5 minutes. This resting period helps produce fluffy, evenly cooked rice.
Prep the Steak: While the rice cooks, season steak strips generously on both sides with Montreal steak seasoning.
Cook the Steak: In a separate skillet, heat 1 tbsp olive oil and butter over medium-high heat. Once hot, add steak strips and cook each side for about 4-5 minutes for medium-rare, or longer for preferred doneness.
Combine and Top: Fluff the cooked rice, arrange cooked steak on top, and drizzle generously with white queso.
Garnish and Serve: Sprinkle with fresh cilantro and serve with warm flour tortillas if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, microwave or heat in a skillet with a splash of broth or water to keep it moist.
This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat as above.
Can be made ahead: Prepare rice and steak separately, store in fridge, reheat, and assemble when ready to serve.
To make vegetarian, use grilled veggies or tofu instead of steak and substitute vegetable broth for chicken broth.
Try jasmine or long-grain rice for variety.
Add jalapeños or chili flakes for more heat.
Rinsing the rice is key for the best texture.
Always taste and adjust seasonings as you go.

Nutrition

Serving Size: 1/4 of recipe
Calories: 629 kcal
Sugar: 2g
Sodium: 900mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0.2g
Carbohydrates: 78g
Fiber: 2g
Protein: 33g
Cholesterol: 87mg