Name: Steak & Queso Rice
Prep time: PT-489054H45M42S
Cook time: PT-489054H45M42S
Total time: PT-489054H45M42S
Cuisine: Tex-Mex
Ingredients: 1 cup long-grain white or basmati rice, rinsed; 2 cups chicken broth (or 1 bouillon cube); ~14 oz crushed tomatoes or tomato sauce; 2 cloves garlic, minced; 1 small onion, chopped (optional); 1 tsp paprika; 1 tsp ground cumin; ½ tsp salt; ½ tsp pepper; 1 tsp dried cilantro; 1 lb sirloin steak, sliced; 1 tbsp olive oil; 2 tbsp butter; Montreal steak seasoning to taste; White queso (store-bought or homemade); Fresh cilantro, chopped; Flour tortillas (optional)

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I found myself craving Tex‑Mex flavors at home and this Steak & Queso Rice hit the spot—a hearty skillet full of seasoned rice, tender sirloin steak strips, all drizzled in creamy white queso and topped with cilantro.

Why You’ll Love This Recipe

I love how this dish feels like a fiesta with minimal effort. It combines fluffy, tomato-infused rice with juicy steak seasoned just right, all bathed in smooth queso. Whether I’m using stovetop rice or ready-pack, it comes together in about 35–60 minutes and tastes restaurant-worthy but budget-friendly.

ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

Rice Base

Long-grain white or basmati rice
Chicken broth (about 2 cups)
A bouillon cube (optional)
Crushed tomatoes or tomato sauce (~14 oz)
Minced garlic
Chopped onion (optional)
Paprika, cumin, salt, pepper, dried cilantro

Steak

Sirloin steak (about 1 lb), sliced into strips
Olive oil
Butter
Montreal steak seasoning (or similar)

Finishes

White queso (store-bought or homemade)
Fresh cilantro, chopped
Flour tortillas (optional)

directions

I rinse the rice under cold water until it runs clear to keep it fluffy.

In a large skillet over medium heat, I warm olive oil and sauté the onion and garlic until translucent. Then I add the rice and toast it for a couple of minutes.

Next, I stir in the crushed tomatoes, chicken broth (or bouillon), paprika, cumin, salt, pepper, and dried cilantro. I bring everything to a boil, then cover and simmer for about 18–20 minutes until the rice is tender.

Once cooked, I remove the rice from heat, keep it covered, and let it rest for 5–10 minutes to finish steaming.

While the rice cooks, I heat olive oil and butter in another pan over medium-high heat. I season the steak strips with Montreal seasoning and sear them for 4–5 minutes per side, or until cooked to my liking.

I fluff the rice, transfer it to a serving dish or keep it in the skillet, then layer the steak strips on top.

Finally, I drizzle generously with warm queso, sprinkle chopped cilantro, and serve with warm flour tortillas if desired.

Servings and timing

Serves 4–6 people
Prep time: About 5–30 minutes (depending on rice method)
Cook time: About 20–30 minutes for rice plus 8–10 minutes for steak
Total time: Approximately 35–60 minutes

Variations

I sometimes use jasmine rice or ready-pack cilantro-lime rice to speed things up.

I swap sirloin for strip steak, skirt steak, chicken, shrimp, or tofu depending on what I have on hand.

For extra heat, I add diced jalapeños or chili flakes.

Instead of queso, I sometimes melt Monterey Jack or cheddar cheese with a little milk for a creamy finish.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days. To reheat, I warm the rice and steak gently in the microwave or skillet, adding a splash of broth or water to keep the rice moist. I reheat the queso separately or warm it gently before drizzling back on.

FAQs

How do I make it gluten-free?

I use gluten-free chicken broth and tomato sauce, and skip flour tortillas or swap them for corn tortillas to keep it gluten-free.

Can I prep this ahead?

Yes, I cook the rice and steak separately, refrigerate, and reheat when ready. Then I assemble and add fresh queso and cilantro.

What’s a good queso alternative?

I melt Monterey Jack or cheddar cheese with a little milk, or use jarred queso as a shortcut.

Can I use brown rice or quinoa?

Absolutely—brown rice takes longer to cook (about 40–45 minutes) and quinoa cooks faster (about 15 minutes), so I adjust the liquid accordingly.

How spicy is this dish?

It’s mild by default, but I like to add jalapeños, chili powder, or cayenne if I want more heat.

Conclusion

I love how this Steak & Queso Rice transforms everyday ingredients into a fiesta-worthy meal. It’s easy to customize, quick enough for weeknights, and comforting enough for weekends. This has definitely become a staple in my Tex-Mex rotation. I hope you enjoy every cheesy, flavorful bite too!