Steak Queso Rice Dish (Printable Version)

Tender steak and spiced rice topped with creamy queso and fresh cilantro create a flavorful, satisfying meal.

# Ingredients:

→ Rice Base

01 - 300 grams long grain white rice
02 - 15 ml olive oil
03 - 150 grams chopped onion (approximately 1 medium onion)
04 - 3 cloves garlic, minced
05 - 480 ml chicken broth, low sodium
06 - 120 ml tomato sauce
07 - 2 grams salt
08 - 1 gram black pepper
09 - 1 gram ground cumin
10 - 1 gram dried cilantro

→ Steak

11 - 450 grams sirloin steak, sliced 1 cm thick
12 - 30 grams unsalted butter
13 - 5 grams Montreal steak spice

→ Finishing

14 - 120 grams Pancho’s White Queso or substitute white queso dip
15 - 15 grams fresh cilantro, chopped

# Steps:

01 - Heat olive oil in a large skillet over medium heat until shimmering. Add rice and cook, stirring continuously, for 3 minutes until lightly golden and aromatic.
02 - Add chopped onion and minced garlic to the toasted rice. Stir frequently over medium-low heat for 5 minutes until onions are translucent and garlic fragrant without browning.
03 - Pour in chicken broth and tomato sauce, stirring thoroughly. Incorporate salt, pepper, cumin, and dried cilantro. Increase heat to high and bring to a vigorous boil, cooking for exactly 2 minutes.
04 - Reduce heat to the lowest setting, cover tightly, and cook undisturbed for 20 minutes. Remove from heat and keep covered for an additional 10 minutes to finish steaming.
05 - While the rice simmers, melt butter in a separate skillet over medium-high heat until bubbling subsides. Arrange steak slices in a single layer, season with Montreal steak spice, and cook 2-3 minutes per side for medium doneness. Rest steak briefly before serving.
06 - Fluff rice gently with a fork and spread evenly on a serving platter. Layer steak slices atop the rice. Warm the queso according to package instructions and drizzle generously over the steak and rice. Garnish with chopped fresh cilantro before serving.

# Notes:

01 - For more even cooking, allow the steak to reach room temperature for 20 minutes before cooking.
02 - Use a heavy-bottomed skillet to prevent hot spots and ensure uniform rice toasting.
03 - Store rice and steak separately in airtight containers; rice keeps for up to 4 days, steak for 2-3 days.

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