Cheesy Steak Queso Rice (Print Version)
# Ingredients:
→ Steak
01 -
450 g sirloin or ribeye steak, cut into bite-sized pieces
02 -
15 ml olive oil
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
0.5 tsp smoked paprika
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
Lime juice, optional, for finishing
→ Queso Rice
09 -
200 g long grain white rice (uncooked)
10 -
480 ml chicken or beef broth
11 -
15 g butter
12 -
120 ml heavy cream
13 -
100 g shredded cheddar or Mexican blend cheese
14 -
120 ml queso blanco or nacho cheese sauce
15 -
Salt, to taste
→ Toppings (optional)
16 -
Fresh cilantro
17 -
Sliced jalapeños
18 -
Diced tomatoes
19 -
Sour cream
20 -
Avocado or guacamole
# Instructions:
01 -
In a medium saucepan, melt the butter over medium heat. Add the rice and toast for 2 minutes, stirring regularly. Pour in the broth, bring to a boil, then reduce heat to low. Cover and let simmer for 15–18 minutes until the rice is tender and broth is absorbed.
02 -
Once the rice is cooked, stir in heavy cream, shredded cheese, and queso blanco or nacho cheese sauce. Mix until the cheese has melted and the mixture is creamy. Season with salt to taste and keep warm over low heat.
03 -
While the rice is cooking, heat a large skillet over medium-high heat and add olive oil. Season the steak pieces with garlic powder, onion powder, smoked paprika, salt, and black pepper. Sear steak pieces in the hot skillet for about 2–3 minutes per side until browned and cooked to your preferred doneness. Optionally, finish with a splash of lime juice.
04 -
Spoon generous portions of cheesy queso rice onto bowls or plates. Top with freshly cooked steak bites. Garnish with desired toppings such as cilantro, jalapeños, diced tomatoes, sour cream, and avocado or guacamole.
# Notes:
01 -
Serve with warm tortillas for a customizable burrito experience.
02 -
Add black beans, sautéed bell peppers, or corn for extra texture and nutritional value.
03 -
For an extra cheesy finish, drizzle additional queso sauce over assembled bowls.