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Queso Steak and Rice Recipe

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★★★★★

4.7 from 93 reviews

Queso Steak and Rice is a hearty, flavorful dish featuring toasty white rice cooked in a seasoned tomato broth, topped with tender skillet-seared sirloin steak and smothered in creamy Gordo’s queso cheese dip. This comforting one-pan meal combines smoky spices, savory tomato sauce, and melted cheese for a satisfying Tex-Mex inspired dinner that’s quick and easy to prepare.

Ingredients

Scale

Rice and Sauce

  • 1 cup white rice
  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 2 cups chicken broth
  • 8 ounces tomato sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder

Steak

  • 1 pound sirloin steak, sliced to your liking
  • 2 tablespoons butter

Toppings

  • 16 ounces Gordo’s queso cheese dip (original flavor)
  • Chopped parsley or cilantro for topping (optional)

Instructions

  1. Toast the Rice: In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Add 1 cup of white rice and cook, stirring occasionally, until the rice becomes slightly browned and toasty. This process enhances the rice’s flavor and texture.
  2. Sauté Onions and Garlic: Add the chopped onion and minced garlic to the skillet with the toasted rice. Reduce heat to medium-low and cook for 1-2 minutes, stirring frequently to soften the onions and release the garlic aroma without burning.
  3. Cook the Rice: Stir in 2 cups of chicken broth and 8 ounces of tomato sauce until well combined. Bring the mixture to a boil and allow it to boil for 2 minutes, stirring occasionally to prevent sticking. Then, cover with a lid, reduce heat to low, and simmer the rice for 20 minutes until the liquid is absorbed and the rice is tender.
  4. Prepare the Steak: While the rice simmers, heat a separate large skillet over medium-high heat and add 2 tablespoons of butter. Add the sliced sirloin steak along with cumin, smoked paprika, onion powder, and chili powder. Stir to coat the steak evenly with the butter and seasonings. Cook the steak to your desired doneness, then remove from heat and set aside.
  5. Let the Rice Rest: After the 20 minutes of simmering, turn off the heat but keep the skillet covered. Let the rice sit undisturbed for an additional 10 minutes to fully absorb moisture and finish cooking through steam.
  6. Assemble and Serve: Fluff the rice gently with a fork and transfer to serving plates. Top the rice with the cooked steak slices. Warm the Gordo’s queso cheese dip separately and drizzle it generously over the steak and rice. Garnish with chopped parsley or cilantro if desired, then serve immediately and enjoy your delicious queso steak and rice!

Notes

  • Use a non-stick skillet or well-seasoned pan to prevent the rice from sticking while toasting.
  • Adjust the spice levels by modifying the amount of chili powder to your taste preference.
  • For a vegetarian version, omit the steak and substitute with grilled vegetables or beans, and use vegetable broth instead of chicken broth.
  • If you cannot find Gordo’s queso cheese dip, substitute with any creamy queso or a blend of melted cheese like Monterey Jack and cheddar.
  • Letting the rice sit covered off the heat is crucial for fluffy, evenly cooked grains.

Keywords: queso steak, rice recipe, Gordo's queso, skillet steak, Tex-Mex dinner, easy skillet meals, one-pan rice dish

Find it online: https://todayquickmeals.com/queso-steak-and-rice-recipe/