This creamy queso rice is a comforting dish full of cheesy goodness, paired with tender steak strips. It’s warm, filling, and so delicious!
I love how the melted cheese blends right into the rice, making each bite a cheesy delight. Serve it up with a sprinkle of green onions, and watch everyone come back for seconds! 😊
Key Ingredients & Substitutions
Steak: Flank steak or sirloin works great for this recipe as they’re tender and flavorful. If you’re looking for a leaner option, try chicken breasts or even tofu for a vegetarian version.
Cheese: A shredded queso cheese blend gives a lovely creaminess. If you can’t find that, Monterey Jack or a mix of cheddar and cream cheese can work well to achieve the creamy texture.
Rice: Long grain white rice is ideal, but you can easily swap it for brown rice or even quinoa if you need a gluten-free option. Just adjust cooking times accordingly.
Chicken Broth: If you don’t have chicken broth, vegetable broth or water works fine. Just keep in mind it will slightly change the flavor of the rice.
How Do I Get Perfectly Tender Steak Strips?
Getting that juicy steak just right is key! First, slice the steak against the grain. This guarantees tenderness. Marinate it briefly, allowing the flavors to seep in without overpowering the meat. Cook on high heat without overcrowding the pan—this sears them quickly and keeps them juicy.
- Use medium-high heat for a good sear, about 2-3 minutes each side for medium-rare.
- Let the cooked steak rest for a few minutes before serving, so the juices redistribute!
How Can I Make Creamy Rice Without Clumping?
To keep the rice nice and creamy but not sticky, rinse it thoroughly under cold water to remove excess starch. Sauté the rice briefly in butter before adding liquid, which helps separate the grains. Stir in the cheese and milk off the heat for extra creaminess and avoid clumping.
Creamy Queso Rice with Juicy Steak Strips
Ingredients You’ll Need:
For the Steak Strips:
- 1 lb (450g) flank steak or sirloin, thinly sliced into strips
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and black pepper, to taste
- Juice of 1/2 lime (optional)
For the Creamy Queso Rice:
- 1 cup long grain white rice
- 2 cups chicken broth (or water)
- 1 tbsp butter
- 1/2 cup onion, finely chopped
- 1 clove garlic, minced
- 1 cup shredded queso cheese blend (such as Monterey Jack, white cheddar, or a Mexican cheese blend)
- 1/2 cup milk or cream
- Salt and pepper, to taste
- 1/4 cup fresh cilantro or green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 25-30 minutes for cooking, making a total of about 45 minutes to enjoy a delicious homemade meal that serves 4 people!
Step-by-Step Instructions:
1. Prepare the Steak Strips:
In a bowl, mix the sliced steak with olive oil, minced garlic, smoked paprika, cumin, salt, and pepper until well-coated. Let it marinate for at least 15 minutes to soak up those flavors. While the steak is marinating, heat a skillet over medium-high heat. Once hot, add the steak strips in a single layer (you may need to do this in batches so they aren’t overcrowded). Sear the strips for 2-3 minutes on each side for medium rare or to your desired doneness. Once cooked, remove from heat and squeeze lime juice over the steak, if desired. Set aside.
2. Cook the Rice:
Start by rinsing the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, which will take about 3-4 minutes. Stir the rinsed rice into the pan, ensuring it gets coated with the butter and onion mixture. Then, pour in the chicken broth (or water), bringing everything to a boil. After boiling, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and all the liquid is absorbed.
3. Make it Creamy and Cheesy:
Once the rice is cooked, remove it from heat and stir in the milk or cream along with the shredded queso cheese. Mix until it’s fully melted and creamy. Taste and adjust the salt and pepper to your liking.
4. Serve:
Prepare to plate by scooping the creamy queso rice onto each plate first, then topping it with the juicy steak strips. Garnish generously with chopped cilantro or green onions for that fresh touch.
5. Optional Enhancements:
Want to make it even better? Serve with a side of sautéed bell peppers and onions or a fresh salad. You can also add a drizzle of hot sauce or a dollop of sour cream on top for extra flavor.
Enjoy your creamy queso rice with juicy steak strips! It’s a delicious, comforting meal that’s sure to please everyone.
FAQ for Creamy Queso Rice with Juicy Steak Strips
Can I Use Different Types of Meat?
Absolutely! You can substitute the flank steak or sirloin with chicken breast, shrimp, or even a meat alternative if you’re looking for a vegetarian option. Just adjust the cooking time accordingly based on the type of protein you choose.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the steak and queso rice ahead of time. Store the cooked rice and steak separately in airtight containers in the fridge for up to 2 days. When you’re ready to eat, reheat them gently on the stove, adding a splash of milk to the rice if needed to bring back its creaminess.
What Can I Use Instead of Queso Cheese Blend?
If you can’t find a queso cheese blend, you can substitute it with shredded Monterey Jack, cheddar, or a combination of cream cheese and your favorite cheese for a similar flavor and creaminess. Just make sure to adjust the amounts based on your preference!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the creamy queso rice and steak in the microwave or on the stove over low heat. If you notice the rice is dry, add a splash of milk or water while warming it up.
