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Steak Queso Rice

Steak Queso Rice: Your New Favorite One-Pan Comfort Meal

Steak Queso Rice is a comforting one-pan delight, combining steak strips, creamy queso sauce, and fluffy rice for a family-friendly meal everyone will love.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups beef broth substitute with vegetable broth for a vegetarian version
  • 2 tablespoons butter can be swapped for olive oil to keep it dairy-free
  • 1 teaspoon salt adjust according to your taste preference
  • 1 teaspoon garlic powder can also use fresh garlic
  • 1 teaspoon smoked paprika regular paprika is a suitable alternative
  • 1 cup rice (Jasmine or Basmati) avoid sticky rice varieties
For the Protein
  • 1 pound steak (Ribeye, Sirloin, Flank) chicken or shrimp can be used for variety
  • 1 tablespoon olive oil any high-temperature cooking oil is good
For the Queso Sauce
  • 1 cup heavy cream can be replaced with milk or non-dairy cream
  • 4 ounces cream cheese use Neufchâtel cheese for a lighter option
  • 1 cup cheddar cheese any melting cheese like Mozzarella works too
  • 1 cup Monterey Jack cheese
  • 1 teaspoon cayenne pepper optional; adjust based on your heat preference
For the Toppings
  • 1 bunch cilantro a must for garnish!
  • 1 cup tomatoes use diced or cherry tomatoes
  • 1 to taste jalapeños adjust for heat based on your crowd
  • 1 cup sour cream skip if you prefer a lighter option

Equipment

  • medium saucepan
  • large skillet
  • small saucepan

Method
 

Preparation
  1. In a medium saucepan, bring 2 cups of beef broth to a boil. Stir in 2 tablespoons of butter, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Add 1 cup of jasmine or basmati rice, reduce heat to low, cover, and simmer for 15-18 minutes until fluffy. Fluff with a fork and set aside.
  2. Season 1 pound of steak strips with salt, pepper, garlic powder, smoked paprika, and cumin. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes on each side. Transfer to a plate and let rest for 5 minutes.
  3. In a small saucepan, heat 1 cup of heavy cream over low heat. Stir in 4 ounces of cream cheese until melted. Gradually add 1 cup of shredded cheddar and 1 cup of Monterey Jack cheese, stirring until smooth. Add 1 teaspoon of garlic powder and cayenne pepper to taste.
  4. Divide the rice evenly among bowls. Top each with seared steak strips and drizzle with queso sauce.
  5. Garnish with chopped cilantro, diced tomatoes, sliced jalapeños, and sour cream as desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 45gProtein: 40gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 130mgSodium: 950mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

Choose high-quality cuts of steak for maximum flavor. Let the steak rest after cooking, and heat the queso gently for a smooth consistency. Fluff the rice after cooking and avoid overcooking the steak.

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