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Steak Queso Rice

Steak Queso Rice: A Cozy Tex-Mex Delight You’ll Crave

Savor the harmony of tender steak and creamy queso in this quick, customizable Steak Queso Rice that’ll impress at any dinner table.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Flank or Sirloin Steak Alternatively, use chicken breast or portobello mushrooms.
  • 2 tablespoons Olive Oil Substitute with any cooking oil.
  • 1 teaspoon Paprika Can be omitted for milder flavor.
  • 1 teaspoon Ground Cumin
  • to taste Salt
  • to taste Pepper
For the Rice
  • 1 cup Long-Grain White Rice Brown rice can be used as a healthier substitute.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead.
  • 2 cups Broth or Water Use vegetable broth for a vegetarian version.
For the Queso Sauce
  • 1 cup Whole Milk Heavy cream or non-dairy milk can be used.
  • 1 cup Cheddar Cheese Pepper jack or Mexican cheese blend can be used.
  • 2 tablespoons Butter Substitute with olive oil to keep it dairy-free.
  • 1 teaspoon Chili Powder Adjust quantity to preference.
  • 2 cloves Garlic Cloves Minced.
  • 1 cup Monterey Jack Cheese Other cheeses can replace it.
Toppings and Garnishes
  • to taste Fresh Cilantro
  • 1 whole Lime Cut into wedges.
  • 1 whole Avocado Sliced.
  • to taste Sliced Jalapeños

Equipment

  • skillet
  • Cutting board
  • measuring cups
  • Measuring Spoons
  • Knife

Method
 

Step-by-Step Instructions
  1. Pat the steak dry with paper towels. Rub with olive oil, season with paprika, ground cumin, salt, and pepper. Let it rest for 10 minutes.
  2. Heat a skillet over medium-high heat. Sear the steak for 4–5 minutes per side until cooked to desired doneness. Let rest for 5–10 minutes.
  3. While the steak rests, rinse rice under cold water. Add olive oil to the skillet, toast rice for 2–3 minutes, then add broth or water. Simmer for 18–20 minutes until fluffy.
  4. In the same skillet, melt butter over medium heat. Sauté minced garlic for 1 minute. Stir in milk and bring to a simmer. Gradually add Cheddar and Monterey Jack, stirring until creamy. Season with chili powder, salt, and pepper.
  5. Spoon rice onto plates, top with sliced steak, ladle queso over, and garnish with cilantro, lime wedges, avocado, and jalapeños.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Allow steak to rest for juiciness. Rinse rice properly for fluffiness. Reheat queso gently on low heat if leftovers remain.

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