This creamy queso rice dish is a real treat! It’s packed with cheesy goodness and topped with tender, juicy steak strips that make every bite delicious and filling.
You can whip this up in no time, perfect for a cozy dinner. I love serving it with a sprinkle of fresh herbs on top—so tasty!
Key Ingredients & Substitutions
Rice: I recommend using long-grain white rice for that fluffy texture. If you’re looking for something healthier, brown rice works as a substitute, but it will take longer to cook.
Queso Cheese: Queso blanco gives a nice flavor, but if it’s hard to find, go for Monterey Jack or even cheddar! Try mixing different cheeses for extra flavor.
Steak: Skirt steak is my favorite for its tenderness, but flank steak or sirloin will also work well. If you prefer a vegetarian option, try replacing it with grilled mushrooms or sautéed veggies!
Heavy Cream: While heavy cream makes the dish rich, you can use half-and-half or even Greek yogurt for a lighter option. Choose what fits your taste!
How Do You Cook Steak Perfectly for This Dish?
Cooking steak strips just right can be a game changer! You want them tender and flavorful, not overcooked. Here’s how:
- Start with thin strips of meat, as they cook faster and are more tender.
- Make sure your skillet is hot before adding the oil and steak. This helps get a nice sear!
- Season the steak just before cooking to lock in flavors. Use your spice mix, and don’t be shy.
- Avoid crowding the skillet; cook in batches if necessary. Overcrowding leads to steaming instead of searing.
- Cook for 2-3 minutes per side, depending on desired doneness. Thin strips cook quickly!
By following these tips, you should achieve delicious, tender steak strips for your creamy queso rice!
Creamy Queso Rice with Tender Steak Strips
Ingredients You’ll Need:
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded queso cheese (such as queso blanco or a mild white cheese)
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
For the Steak:
- 1 lb skirt steak or flank steak, thinly sliced into strips
- 1 tablespoon vegetable oil (for steak)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
For Garnishing:
- Fresh cilantro or parsley, chopped
- Optional: lime wedges for serving
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare. You’ll spend around 10 minutes preparing the ingredients and cooking the rice, while the steak takes about 10 minutes. It’s a quick and satisfying meal perfect for any night!
Step-by-Step Instructions:
1. Prepare the Rice:
Begin by rinsing the rice under cold water until the water runs clear. This helps remove excess starch, so your rice won’t be sticky. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, which should take about 4 minutes. Then, add the minced garlic and cook for another minute while stirring frequently to avoid burning.
2. Toast the Rice:
Now, add the rinsed rice to the saucepan and stir well to coat the rice with the onion and garlic mixture. Toast the rice for about 2 minutes, stirring often to ensure it doesn’t burn.
3. Cook the Rice:
Pour in the chicken broth (or water), bring everything to a boil, then reduce the heat to low immediately. Cover the saucepan and let it simmer for about 15-18 minutes, or until the rice is tender and has absorbed all the liquid.
4. Prepare the Steak:
While the rice cooks, let’s get the steak ready! In a small bowl, mix together the cumin, smoked paprika, chili powder, along with salt and pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Season the sliced steak strips generously with the spice mix. Cook the steak in the hot skillet for about 2-3 minutes per side until it’s nicely browned and cooked to your preference. Once done, remove it from the heat and set aside.
5. Combine the Creamy Queso:
Once the rice is ready, remove it from the heat and stir in the shredded queso cheese and heavy cream. Mix everything together until the cheese melts completely, creating a creamy texture. Taste and adjust the seasoning with a bit of salt and pepper if needed.
6. Serve the Dish:
Now it’s time to plate! Serve the creamy queso rice in bowls, topped generously with the tender steak strips. Sprinkle with fresh chopped cilantro or parsley for a pop of color. If you like, add lime wedges on the side for a refreshing squeeze of juice. Enjoy your delicious meal!
Enjoy your creamy queso rice with tender steak strips!
FAQ for Creamy Queso Rice with Tender Steak Strips
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice! Just be aware that it will take longer to cook—around 40-45 minutes—since brown rice requires more liquid and time to become tender. Adjust your broth accordingly!
What Can I Substitute for Queso Cheese?
If you can’t find queso cheese, Monterey Jack or even a mild cheddar work great as substitutes. You can also mix different cheeses for added flavor. Just make sure they melt well!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can add a splash of chicken broth or cream while warming it up on the stove or in the microwave to revive the creamy texture.
Can I Make This Dish Vegetarian?
Absolutely! To make a vegetarian version, replace the steak with sautéed vegetables such as bell peppers, mushrooms, and zucchini. You can also use black beans or chickpeas for added protein.
