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Steak Queso Rice

Savory Steak Queso Rice: Your New Favorite Comfort Bowl

Steak Queso Rice is a comforting bowl filled with tender steak and creamy queso over seasoned rice, perfect for a quick, flavorful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Rice (Jasmine/Basmati) Rinse before cooking to remove excess starch
  • 2 cups Beef Broth Can be substituted with chicken or vegetable broth
  • 2 tablespoons Butter Margarine or oil can be used for dairy-free diets
For the Steak
  • 1 pound Steak Strips Feel free to replace with chicken or shrimp
  • 2 tablespoons Olive Oil Any cooking oil or butter works too
  • 1 teaspoon Salt Adjust to taste; kosher salt recommended
  • 1 teaspoon Black Pepper Crushed red pepper makes a great alternative
  • 1 teaspoon Garlic Powder Fresh minced garlic is a substitution
  • 1 teaspoon Paprika Smoked paprika will elevate the dish
  • 1 teaspoon Cumin Swap for coriander for a different flavor
For the Queso Sauce
  • 1 cup Heavy Cream Half-and-half is a lighter option
  • 4 ounces Cream Cheese Can skip for a lighter version
  • 1 cup Shredded White Cheddar Cheese Any melting cheese like Gouda works
  • 1 cup Monterey Jack Cheese Mixing cheeses creates a depth of flavor
  • 1/4 teaspoon Cayenne Pepper Adjust to taste based on preference
For Garnish
  • 1/4 cup Fresh Cilantro Green onions can substitute for freshness
  • 1/4 cup Jalapeño Slices Optional if a milder flavor is preferred
  • 1/2 cup Sour Cream Greek yogurt can be a tangy alternative
  • 1/2 cup Diced Tomatoes Canned tomatoes are a convenient alternative

Equipment

  • Medium saucepan
  • Large skillet
  • Small saucepan
  • Mixing bowl

Method
 

Step-by-Step Instructions for Steak Queso Rice
  1. In a medium saucepan, bring 2 cups of beef broth to a boil, adding 2 tablespoons of butter, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Stir in 1 cup of rinsed jasmine or basmati rice, reduce heat to low, cover, and simmer for 15-18 minutes. Fluff and set aside.
  2. Drizzle 2 tablespoons of olive oil in a large skillet over medium-high heat. Toss 1 pound of steak strips with salt, pepper, garlic powder, paprika, and cumin. Add the seasoned steak to the skillet and sear for 3-4 minutes on each side until browned and cooked through. Let the steak rest for 5 minutes.
  3. In a small saucepan over low heat, warm 1 cup of heavy cream until steaming. Blend in 4 ounces of cream cheese until smooth, then whisk in 1 cup each of shredded white cheddar and Monterey Jack until melted. Stir in garlic powder and cayenne pepper, keep warm.
  4. Spoon a generous portion of cooked rice into serving bowls, layer steak strips over the rice, and drizzle with queso sauce.
  5. Garnish with fresh cilantro and diced tomatoes, add jalapeño slices and a dollop of sour cream, and serve immediately.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

For best results, consider storing the steak, queso, and rice separately. This keeps flavors intact for reassembly when ready to eat again.

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