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Steak Queso Rice Recipe

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★★★★★

4.9 from 718 reviews

Steak Queso Rice is a hearty, flavorful dish featuring tender, spiced flank or sirloin steak served over fluffy garlic-infused white rice, all smothered in a creamy, cheesy queso sauce with hints of cumin and chili powder. This comforting meal is garnished with fresh cilantro, lime, avocado slices, and jalapeños for an added burst of freshness and heat, making it perfect for a satisfying weeknight dinner.

Ingredients

Scale

For the Steak

  • 450g (1 lb) flank or sirloin steak
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 2 tsp ground cumin
  • 1 tbsp olive oil
  • 1 tsp garlic powder

For the Queso Sauce

  • 1½ cups whole milk
  • Salt and pepper, to taste
  • ½ tsp ground cumin
  • 2 cups shredded cheddar cheese
  • 2 tbsp butter
  • 1 tsp chili powder
  • 2 garlic cloves, finely chopped
  • 1 cup shredded Monterey Jack cheese

For the Rice

  • 2 cups broth or water
  • Salt, as needed
  • 1 tbsp olive oil
  • 1 cup long-grain white rice
  • 1 tsp garlic powder

Optional Garnishes

  • Fresh cilantro, chopped
  • Lime wedges
  • Avocado slices
  • Sliced jalapeños

Instructions

  1. Prepare the Steak: Pat the steak dry with paper towels. Rub it evenly with olive oil, then coat both sides with paprika, ground cumin, garlic powder, salt, and pepper to infuse flavor.
  2. Sear the Steak: Heat a large skillet over high heat until very hot. Add the steak and sear for 4 to 5 minutes on each side depending on thickness and your preferred doneness, achieving a nice crust.
  3. Rest and Slice Steak: Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes to retain juices. Then slice thinly across the grain for maximum tenderness.
  4. Cook the Rice: Rinse the white rice under cold water to remove excess starch. Heat olive oil in a medium lidded pot, stir in the rice and garlic powder to lightly toast. Add broth or water and salt, bring it to a boil, then cover and reduce heat to low. Simmer for 18 to 20 minutes until rice is tender and liquid absorbed.
  5. Make the Queso Sauce: In the same skillet used for the steak, melt butter over medium heat. Add finely chopped garlic and cook for about 1 minute until fragrant. Pour in the milk and bring to a gentle simmer.
  6. Add Cheese and Seasonings: Gradually stir in shredded cheddar and Monterey Jack cheeses until the sauce is smooth and creamy. Season with ground cumin, chili powder, salt, and pepper to taste.
  7. Assemble the Dish: Spoon cooked rice onto serving plates, top with sliced steak, and ladle the warm queso sauce over everything. Garnish with chopped fresh cilantro, lime wedges, avocado slices, and sliced jalapeños for extra flavor and presentation.

Notes

  • Slice steak against the grain to ensure maximum tenderness.
  • Use low-sodium chicken broth instead of water for richer rice flavor.
  • Adjust the heat of the queso sauce by adding cayenne pepper or minced jalapeños.
  • Cooking steak for 4 minutes per side yields medium-rare; 5 minutes per side results in medium doneness.
  • Let the steak rest before slicing to allow juices to redistribute.
  • Rinse the rice well to remove surface starch and prevent clumping.

Keywords: steak queso rice, cheesy steak rice, skillet steak recipe, easy queso sauce, Mexican-inspired dinner, one-pot rice and steak

Find it online: https://islawhite.com/steak-queso-rice-recipe/