Creamy Queso Rice with Juicy Steak Strips Recipe
Creamy Queso Rice with Juicy Steak Strips is a delectable dish that effortlessly blends creamy queso and perfectly cooked basmati rice topped with flavor-packed, juicy steak strips. This recipe offers a satisfying and hearty meal that’s easy to prepare. Perfect for busy weeknights or impressive dinner parties, this step-by-step guide will walk you through an enchanting culinary experience that will leave your taste buds dancing.
Why You’ll Love This Recipe
One of the best things about Creamy Queso Rice with Juicy Steak Strips is its versatility and ease of preparation. With a few simple ingredients, you can whip up a satisfying meal that is packed with flavor and nutritional value. This dish is not only family-friendly but will also impress your guests with its striking presentation and irresistible taste. The combination of creamy queso, aromatic spices, and tender steak strips makes it a favorite for all ages, ensuring everyone at your table will be requesting seconds!
Ingredients
To create this mouthwatering Creamy Queso Rice with Juicy Steak Strips, you’ll need the following ingredients:
- 2 cups basmati rice, rinsed until water runs clear
- 2½ cups low-sodium chicken broth
- 1 chicken bouillon cube, crumbled
- 1 can (14 oz) crushed tomatoes
- 2 garlic cloves, finely minced
- 1 small yellow onion, finely diced (optional)
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper to taste
- 1 pound sirloin steak, sliced into thin strips
- 2 tablespoons unsalted butter
- Montreal steak seasoning to taste
- White queso sauce for drizzling
- Fresh cilantro leaves for garnish
- Warm flour tortillas (optional)
Step-by-Step Directions
1. Prepare the Rice Base
I start by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. If you’re using onions, add the finely chopped onion along with the minced garlic, cooking until fragrant and softened, which takes about 3-4 minutes.
2. Toast the Rice
Next, add the rinsed basmati rice to the pot and stir continuously for 2-3 minutes. I love hearing the rice gently sizzle—this toasting step adds incredible depth of flavor.
3. Add Spices and Tomatoes
Stir in the paprika and cumin, cooking for another 30 seconds until aromatic. Then, add the crushed tomatoes, chicken broth, and crumbled bouillon cube, stirring well to combine.
4. Cook the Rice
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. I resist the urge to lift the lid—trust the process for perfectly fluffy rice.
5. Cook the Steak Strips
While the rice cooks, season the sirloin strips generously with Montreal steak seasoning. Heat butter in a large skillet over medium-high heat. Add the seasoned steak strips to the hot skillet and cook for 2-3 minutes per side until beautifully browned and cooked to your liking. I aim for a nice sear while keeping the inside tender.
6. Fluff the Rice
Let the rice stand off heat for 5 minutes, then fluff with a fork. Taste and adjust seasoning with salt and pepper as needed.
7. Assemble Your Dish
I portion the flavorful rice into bowls, top with the juicy steak strips, and finish with generous dollops of white queso and fresh cilantro. Serve with warm flour tortillas on the side for a complete meal.
Tips & Tricks
- For an extra kick, consider using a bit of diced jalapeño or adding more spices.
- You can customize the recipe by swapping the sirloin for chicken or shrimp based on your preference.
- Consider using low-fat queso for a healthier option without sacrificing flavor.
- Enhance the dish further with toppings like diced avocados or fresh lime juice for a zesty finish.
Serving Suggestions & Pairings
Creamy Queso Rice with Juicy Steak Strips can be complemented with a side of Mexican-style corn or a fresh garden salad for a well-rounded meal. Don’t forget to serve with warm flour tortillas, as they make perfect accompaniments to scoop up that delicious queso!
Nutritional Information
Per serving (approximate values):
- Calories: 650
- Protein: 35g
- Carbohydrates: 70g
- Dietary Fiber: 3g
- Fat: 25g
Storing Tips & Variations for Creamy Queso Rice with Juicy Steak Strips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to make a larger batch, simply scale your ingredients accordingly. To reheat, add a splash of broth to keep the rice moist. For a variation, consider adding black beans or grilled vegetables to infuse more flavors and textures into the dish.
Conclusion for Creamy Queso Rice with Juicy Steak Strips
Creamy Queso Rice with Juicy Steak Strips is an exemplary dish that combines simplicity and flavor in the best way possible. With its creamy texture, savory steak, and aromatic spices, it’s a meal that is sure to delight everyone at the table. I encourage you to try this recipe and make it a regular fixture in your culinary rotations!
FAQs
1. Can I use brown rice instead of basmati rice?
Yes, but keep in mind that brown rice typically requires a longer cooking time. Adjust your liquid measurements and cooking time accordingly.
2. Is it possible to make this recipe vegetarian?
Absolutely! Substitute the steak with grilled vegetables or tofu, and use vegetable broth in place of chicken broth.
3. Can I prepare the creamy queso sauce from scratch?
Definitely! For a homemade version, combine shredded cheese with milk and a few spices over low heat until melted and smooth.
4. How spicy is this dish?
The level of spiciness will depend on the queso and any additional spices you choose to add. For a milder dish, stick to a standard white queso.
5. What are some suggested toppings?
You can enhance the dish with diced avocados, fresh lime wedges, sliced jalapeños, or even salsa for added flavor and freshness.
Creamy Queso Rice with Juicy Steak Strips
Ingredients
For the Rice Base
- 2 cups basmati rice, rinsed until water runs clear
- 2.5 cups low-sodium chicken broth
- 1 cube chicken bouillon, crumbled
- 1 can crushed tomatoes (14 oz)
- 2 cloves garlic, finely minced
- 1 small yellow onion, finely diced (optional) Optional ingredient
- 1 teaspoon sweet paprika
- 0.5 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- Salt to taste
- Black pepper to taste
For the Steak
- 1 pound sirloin steak, sliced into thin strips
- 2 tablespoons unsalted butter
- Montreal steak seasoning to taste
For Assembly
- white queso sauce, for drizzling
- fresh cilantro leaves, for garnish
- warm flour tortillas (optional) Optional for serving
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. If using onions, add the finely chopped onion along with the minced garlic, cooking until fragrant and softened, about 3-4 minutes.
Toasting Rice
- Add the rinsed basmati rice to the pot and stir continuously for 2-3 minutes.
Adding Spices and Tomatoes
- Stir in the paprika and cumin, cooking for another 30 seconds. Then, add the crushed tomatoes, chicken broth, and crumbled bouillon cube, stirring well to combine.
Cooking the Rice
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
Cooking Steak Strips
- Season the sirloin strips with Montreal steak seasoning. Heat butter in a large skillet over medium-high heat, then add the seasoned steak strips to the hot skillet and cook for 2-3 minutes per side.
Fluffing the Rice
- Let the rice stand off heat for 5 minutes, then fluff with a fork and adjust seasoning with salt and pepper.
Assembly
- Portion the rice into bowls, top with the steak strips, drizzling with white queso and garnishing with cilantro. Serve with warm flour tortillas.