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Steak Queso Rice

A hearty dish that combines seared steak over fluffy rice with a luscious queso sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250

Ingredients
  

  • 450 g flank or sirloin steak
  • 1 tsp paprika
  • to taste salt and pepper
  • 2 tsp ground cumin
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1.5 cups whole milk
  • 0.5 tsp ground cumin
  • 2 cups shredded cheddar cheese
  • 2 tbsp butter
  • 1 tsp chili powder
  • 2 cloves garlic, finely chopped
  • 1 cup shredded Monterey Jack cheese
  • 2 cups broth or water
  • to taste salt
  • 1 tbsp olive oil
  • 1 cup long-grain white rice
  • 1 tsp garlic powder
  • fresh cilantro, chopped for garnishing
  • lime wedges for garnishing
  • avocado slices for garnishing
  • sliced jalapeños for garnishing

Method
 

  1. Pat the steak dry with paper towels, rub with olive oil and coat with paprika, cumin, garlic powder, salt, and pepper.
  2. Heat a large skillet until very hot and sear the steak for about 4–5 minutes per side.
  3. Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing thinly across the grain.
  4. Rinse the rice under cold water, then heat olive oil in a pot, stir in rice and garlic powder, add broth or water, bring to a boil, cover, and simmer for 18–20 minutes.
  5. Melt butter in the same skillet, add chopped garlic and cook until fragrant, then pour in whole milk and bring to a simmer.
  6. Gradually incorporate shredded cheeses into the milk mixture until smooth, then season with cumin, chili powder, salt, and pepper.
  7. Spoon cooked rice onto plates, top with sliced steak, and ladle warm queso sauce over everything. Garnish with cilantro, lime wedges, avocado slices, and jalapeños.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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