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Steak Queso Rice

A hearty and creamy steak queso rice dish that combines seasoned rice, tender steak, and a rich queso sauce, rivaling any restaurant meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Seasoned Rice
  • 1.5 cups long-grain white rice
  • 3 cups low-sodium chicken broth
  • 1 tablespoon unsalted butter For toasting rice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the Steak
  • 1.5 lbs skirt steak or sirloin, sliced thin or cooked whole 680g
  • 1 tablespoon olive oil For searing
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
For the Queso Sauce
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 can (4 oz) diced green chiles, drained
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper Adjust to taste
  • Salt and black pepper to taste
For Toppings
  • 2 tablespoons fresh cilantro, chopped
  • 2 green onions thinly sliced
  • 1 tablespoon pickled jalapeno slices
  • Fresh lime wedges
  • 1 tablespoon sour cream for drizzling (optional)

Method
 

Preparation
  1. Start by cooking the seasoned rice. Melt 1 tablespoon of unsalted butter in a medium saucepan over medium heat, add 1.5 cups of dry white rice, and toast for 2 minutes.
  2. Pour in 3 cups of chicken broth along with garlic powder, onion powder, cumin, salt, and black pepper. Bring to a boil, cover, and reduce the heat to low for 18 minutes.
  3. Let the rice steam for an additional 5 minutes after cooking before fluffing with a fork.
Cooking the Steak
  1. Preparation of the steak is next: drizzle olive oil over the steak and rub in the spice blend (garlic powder, smoked paprika, cumin, chili powder, black pepper, and salt). Let it rest for 5 minutes.
  2. Heat a heavy skillet over high heat, sear the steak (either whole or in strips) for 3-4 minutes per side for medium doneness or 2 minutes per side for sliced steak.
  3. Rest the steak for 5 minutes before slicing thin against the grain.
Making the Queso Sauce
  1. Melt the remaining unsalted butter in a medium saucepan over medium heat, add minced garlic, and cook for about 60 seconds.
  2. Mix 1 tablespoon of all-purpose flour into the garlic and butter, cooking for another 60 seconds to form a roux.
  3. Slowly whisk in 1 cup of whole milk and 1/2 cup of heavy cream, continuing to whisk until smooth and thickened.
  4. Stir in the cheeses gradually, then add the diced green chiles, smoked paprika, cumin, and cayenne pepper.
Assembly
  1. Fluff the rice and divide it among four bowls, top with sliced steak, and generously pour the queso sauce over everything.
  2. Garnish with cilantro, green onions, jalapeños, and a squeeze of lime juice.

Notes

For best results, toast the rice, add cheese gradually for a smoother queso, and rest the steak before slicing. Serve immediately after assembling for optimal texture.