Easy Steak & Queso Rice for a Cozy Night
This hearty, comforting one-bowl meal pairs fragrant, seasoned basmati rice with tender pan-seared sirloin steak. Finished with a rich, warm white queso drizzle, this savory dish offers restaurant-quality comfort that is perfect for busy weeknights. It is a family-friendly, protein-packed dinner that comes together in under 40 minutes with minimal cleanup required.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 bowls
- Category: Quick Dinner
- Method: Stovetop
- Cuisine: Fusion
Ingredients
1 cup basmati rice, rinsed and drained
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
1 can (14.5 ounces) crushed tomatoes
1 cup low-sodium chicken broth
1/4 teaspoon black pepper
1 pound sirloin steak, cut into bite-sized pieces
1 tablespoon butter
1 teaspoon Montreal steak seasoning
3/4 cup white queso, warmed
Fresh cilantro, chopped, for garnish
Warm flour tortillas, optional
Instructions
In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until softened.
Add the rinsed rice, paprika, and cumin, stirring for 2 minutes to toast the grains.
Pour in the crushed tomatoes, chicken broth, and black pepper. Bring to a boil, then cover, reduce heat to low, and simmer for 15-18 minutes until the liquid is absorbed.
While the rice cooks, season the steak pieces with Montreal steak seasoning.
In a separate pan, heat butter over medium-high heat and sear the steak pieces until browned and cooked to desired doneness.
Fluff the cooked rice with a fork and serve in bowls topped with the seared steak.
Drizzle the warm white queso over the top and garnish with fresh cilantro.
Notes
Ensure the basmati rice is thoroughly rinsed to achieve a light and fluffy texture. For a spicier kick, add a pinch of cayenne pepper or diced jalapeños to the rice base. This dish pairs perfectly with warm flour tortillas on the side.