Description
This Steak & Queso Rice recipe combines tender seared steak with creamy queso-coated rice for a Tex-Mex flavor explosion. It’s a satisfying and flavorful main course that’s perfect for a hearty meal.
Ingredients
Scale
Steak:
- 1 lb (450g) flank or sirloin steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Rice:
- 2 cups cooked white rice
- 1 tablespoon butter
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1 cup queso dip (store-bought or homemade)
- 1/4 cup milk or cream to thin queso (optional)
- Chopped cilantro for garnish
Instructions
- Season the steak: Season the steak with chili powder, cumin, salt, and pepper.
- Sear the steak: Heat olive oil in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side, or until cooked to your desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
- Prepare the rice: In the same skillet, sauté onion and green bell pepper in butter until softened. Add cooked rice and stir to combine and heat through.
- Add queso: Pour in queso dip and stir until the rice is coated. If too thick, stir in milk or cream to loosen it.
- Assemble and serve: Place sliced steak on top of the queso rice, garnish with cilantro, and serve hot.
Notes
- For extra heat, add jalapeños or cayenne to the rice.
- Try grilled chicken or shrimp instead of steak.
- Use leftover rice for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 3g
- Sodium: 530mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
