Description
Steak Cheese and Rice is a mouthwatering dish that brings excitement to your dinner table. Combining tender beef with creamy queso and flavorful rice, it’s an ideal choice for any occasion, from Taco Tuesdays to busy weeknights. The enchanting blend of spices and cheese creates a satisfying meal that everyone in the family will love. Whether enjoyed as a hearty bowl or wrapped in warm flour tortillas, this recipe is quick to prepare and perfect for customizing with your favorite toppings.
Ingredients
Scale
- 1 cup long grain white rice
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 tbsp minced garlic
- 2 cups chicken broth
- 8 oz tomato sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 pound beef sirloin, cut into bite-sized pieces
- 2 tbsp butter
- Montreal steak seasoning
- Pancho’s White Queso
- Fresh cilantro for garnish
- Flour tortillas for serving
Instructions
- Rinse the rice under cold water. In a skillet over medium-high heat, add the rice and olive oil, stirring for about 3–5 minutes until lightly toasted.
- Add chopped onion and minced garlic; stir well. Pour in chicken broth and tomato sauce, adding salt, pepper, cumin, and dried cilantro. Mix thoroughly.
- Bring to a boil, cover, reduce heat to medium-low, and cook for about 20 minutes or until the rice is tender.
- In another skillet over medium-high heat, melt butter and add the seasoned beef sirloin. Cook until desired doneness; remove from heat.
- Fluff the cooked rice with a fork, top it with beef and drizzle generously with Pancho’s White Queso. Garnish with fresh cilantro.
- Serve as is or wrap in flour tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg