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Steak Queso Rice

A hearty and indulgent dish combining tender steak strips, creamy queso, and fluffy rice, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb steak strips (sirloin, flank, or ribeye) Choose a high-quality cut for maximum flavor.
  • 1 tablespoon olive oil For cooking the steak.
  • 1 teaspoon salt For seasoning the steak.
  • ½ teaspoon black pepper For seasoning the steak.
  • 1 teaspoon garlic powder For seasoning the steak.
  • ½ teaspoon paprika For seasoning the steak.
  • ½ teaspoon cumin For seasoning the steak.
For the Rice
  • 1 cup jasmine or basmati rice For a fluffy base.
  • 2 cups beef broth For cooking the rice.
  • 1 tablespoon butter For flavoring the rice.
  • ½ teaspoon salt For seasoning the rice.
  • ½ teaspoon garlic powder For seasoning the rice.
  • ¼ teaspoon smoked paprika For seasoning the rice.
For the Queso Sauce
  • 1 cup shredded white cheddar cheese For creamy texture.
  • ½ cup Monterey Jack cheese For flavor.
  • ¾ cup heavy cream For creaminess.
  • 2 tablespoons cream cheese To thicken the sauce.
  • ½ teaspoon garlic powder For flavor.
  • ¼ teaspoon cayenne pepper Optional for spice.
For Garnish
  • 2 tablespoons fresh cilantro, chopped For freshness.
  • 1 jalapeño sliced Optional for heat.
  • 1 tablespoon sour cream For serving.
  • ½ cup diced tomatoes For freshness.

Method
 

Cook the Rice
  1. In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring this mixture to a boil over medium-high heat.
  2. Once boiling, add the rice, reduce heat to low, and cover. Let it simmer for about 15-18 minutes, or until the liquid is fully absorbed and the rice is tender.
  3. Fluff the rice with a fork and set aside.
Season and Cook the Steak
  1. In a bowl, season the steak strips with salt, black pepper, garlic powder, paprika, and cumin.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the seasoned steak strips to the skillet and cook for about 3-4 minutes per side, or until browned and cooked to your desired doneness.
  4. Once cooked, remove from heat and let the steak rest for 5 minutes.
Prepare the Queso Sauce
  1. In a small saucepan, heat the heavy cream over low heat.
  2. Add the cream cheese and stir until it melts smoothly into the cream.
  3. Gradually incorporate the shredded white cheddar and Monterey Jack cheese while stirring continuously until the mixture is smooth and thickened. Add the garlic powder and cayenne pepper for extra flavor.
  4. Keep warm on low heat.
Assemble the Steak Queso Rice Bowl
  1. Divide the fluffy rice evenly into serving bowls.
  2. Top each bowl with generous portions of steak strips, followed by a drizzle of rich queso sauce.
Garnish and Serve
  1. Garnish with chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream.
  2. Serve hot and enjoy every savory bite!

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat on stovetop with a splash of water to maintain moisture.