Description
Tender, seasoned steak meets fluffy spiced rice, all drizzled with creamy white queso for the ultimate comfort meal with a Tex-Mex twist. This easy, one-pan dish delivers bold flavors, indulgent cheesiness, and restaurant-quality taste right from your kitchen!
Ingredients
For the Rice:
- 1 cup basmati rice
- 1½ cups chicken broth
- ½ cup crushed tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp olive oil
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
For the Steak:
- 12 oz sirloin steak, thinly sliced
- 1 tbsp Montreal steak seasoning
- 1 tbsp olive oil
- 1 tbsp butter
For the Queso & Garnish:
- ½ cup white queso (store-bought or homemade)
- Fresh cilantro, chopped
- Warm flour tortillas (optional)
Instructions
- Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until fragrant.
- Stir in rice, toasting for 1 minute.
- Add crushed tomatoes, chicken broth, paprika, cumin, salt, and black pepper. Stir to combine.
- Cover and simmer on low heat for 15 minutes or until the rice is fully cooked.
- Cook the Steak:
- While the rice is cooking, season the steak slices with Montreal steak seasoning.
- Heat olive oil and butter in a separate pan over medium-high heat.
- Sear the steak for 2-3 minutes per side until browned and cooked to your preference. Remove from heat and let rest.
- Assemble & Serve:
- Fluff the cooked rice and arrange the sliced steak on top.
- Drizzle warm white queso over the dish and garnish with fresh cilantro.
- Serve with warm flour tortillas for extra comfort.
Notes
- Customize the spice level by adjusting the paprika and adding jalapeños or chili flakes.
- Swap proteins by using chicken, shrimp, or even grilled veggies for a vegetarian version.
- For the best steak texture, let it rest for 5 minutes before slicing to retain its juiciness.
- Reheat leftovers by warming in a skillet with a splash of broth to keep the rice fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex