Description
This steak queso rice recipe is perfect for those busy evenings when you want something hearty without spending hours in the kitchen. The creamy queso sauce envelops tender steak and fluffy rice, creating a delightful blend of flavors.
Ingredients
Scale
- 1 lb (450g) flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup (200g) white rice, uncooked
- 2 cups (480ml) low-sodium chicken broth (or water)
- 1 cup (240ml) heavy cream
- 1 cup (120g) shredded cheddar cheese
- 1 cup (120g) shredded Monterey Jack cheese
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional for heat)
- Chopped fresh cilantro (for garnish)
- Diced tomatoes (for garnish)
- Sour cream (optional for garnish)
Instructions
- In a saucepan, combine 1 cup of white rice and 2 cups of chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, heat the olive oil in a skillet over medium-high heat. Season the sliced flank steak with garlic powder, onion powder, salt, and pepper.
- Add the seasoned steak to the skillet and cook for about 3-5 minutes, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
- In the same skillet, reduce the heat to medium and pour in the heavy cream. Stir continuously, scraping any delicious bits from the bottom of the pan.
- Once the cream is heated, gradually add the shredded cheddar and Monterey Jack cheese, stirring until melted and smooth. Add the cumin and cayenne pepper, mixing well.
- Return the cooked steak to the skillet, stirring to combine it with the queso sauce. Allow everything to heat through for another 2-3 minutes.
- When the rice is done, fluff it with a fork and serve it on plates or in bowls. Top with the steak queso mixture, and garnish with fresh cilantro, diced tomatoes, and a dollop of sour cream if desired.
Notes
For a gluten-free option, use a gluten-free rice blend. For a vegan version, swap out the steak for sautéed mushrooms or jackfruit and use plant-based cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate or bowl
- Calories: 625
- Fat: 30
- Carbohydrates: 50
- Protein: 35
Keywords: steak, queso, rice, easy dinner, comfort food