Description
This Steak & Queso Rice recipe combines tender, flavorful steak with cheesy, creamy rice for a comforting and hearty meal. The steak is seasoned with a blend of spices and seared to perfection, while the rice is toasted with garlic and cooked to fluffiness. The dish is topped with a rich cheddar and Monterey Jack cheese sauce, garnished with fresh cilantro, jalapeños, creamy avocado slices, and a squeeze of lime for a perfect balance of flavors.
Ingredients
Scale
Steak and Seasonings
- 1 lb flank or sirloin steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt and black pepper to taste
Rice and Cheese Sauce
- 1 cup uncooked long-grain white rice
- 1 ½ cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil (additional for toasting rice)
- Butter (amount not specified, estimated 1 tablespoon for sautéing garlic)
Garnishes
- Fresh cilantro for garnish
- Thin slices of jalapeños for garnish
- Lime wedges for garnish
- Creamy avocado slices for garnish
Instructions
- Prepare the Rice: Rinse the uncooked rice thoroughly under cold water to remove excess starch. In a skillet or saucepan, heat olive oil over medium heat and toast the rice with garlic powder for a few minutes until fragrant. Add broth or water (not specified, but typically 2 cups liquid for 1 cup rice) and cover to simmer for 18 to 20 minutes until the rice is tender and cooked through.
- Cook the Steak: Season the steak by rubbing olive oil and a mixture of garlic powder, cumin, paprika, chili powder, salt, and black pepper all over the meat. Heat a hot skillet over medium-high heat and cook the steak for 4 to 5 minutes per side, or until it reaches your desired doneness. Remove from the skillet and let it rest for a few minutes before slicing thinly against the grain.
- Make the Cheese Sauce: In the same skillet used for the steak, melt approximately 1 tablespoon of butter over medium heat. Sauté the finely chopped garlic until aromatic but not browned. Gradually stir in the whole milk, allowing it to warm, and then slowly add the shredded cheddar and Monterey Jack cheeses, stirring continuously until the sauce becomes smooth and creamy. Season the sauce with salt and pepper to taste.
- Assemble and Serve: Plate the cooked rice on individual serving plates. Arrange sliced steak on top of the rice and generously drizzle with the warm cheese sauce. Garnish each serving with fresh cilantro, thin slices of jalapeños, creamy avocado slices, and a wedge of lime to squeeze over just before eating for a bright finish.
Notes
- Use beef broth instead of water for toasting and cooking the rice to add more flavor.
- Allow the steak to rest after cooking to retain juices and ensure tenderness.
- You can adjust the level of spiciness by using more or fewer jalapeño slices and chili powder.
- For a creamier cheese sauce, add a splash more milk if needed.
- This dish pairs well with a fresh salad or steamed vegetables for a complete meal.
