Description
This recipe is a Tex-Mex-inspired comfort food explosion. You get fluffy, tomato-seasoned rice layered with melty queso blanco and topped with seasoned, seared steak strips. Think of it as a deconstructed burrito bowl—but richer, cheesier, and dare I say… better.
Ingredients
Scale
- 2 cups basmati rice, rinsed
- 2 ½ cups chicken broth
- 1 chicken bouillon cube
- 1 (14 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, chopped (optional)
- 1 tsp paprika
- ½ tsp cumin
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 lb sirloin steak, cut into thin strips
- 2 tbsp butter
- 1 tbsp olive oil
- Montreal steak seasoning, to taste
- ¾ cup white queso (store-bought or homemade)
- Fresh cilantro, chopped
- Warm flour tortillas (optional)
Instructions
- Rinse rice until water runs clear. In a large skillet, heat olive oil. Sauté garlic and onion for 2-3 minutes. Add rice, stir to toast for 2 minutes.
- Add crushed tomatoes, broth, bouillon, and spices. Bring to boil, then reduce heat, cover, and simmer for 18–20 minutes. Let sit covered for 5 minutes.
- While rice cooks, season steak strips with Montreal steak seasoning. Heat olive oil and butter in a separate pan. Sear steak for 4–5 minutes per side (for medium-rare) or until desired doneness. Remove and let rest.
- Fluff the rice, layer steak strips on top, and drizzle with warm queso. Garnish with chopped cilantro. Serve hot with optional warm tortillas.
Notes
Add jalapeños or chili flakes for heat. Use real queso—avoid pre-shredded cheese. Rest your steak for 5 minutes to retain juices. Swap steak for grilled veggies or beans for a vegetarian version. Freeze without queso for make-ahead ease.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
Keywords: queso rice, steak strips, tex-mex, comfort food, one pan meal