Description
Steak Queso Rice is a flavorful and satisfying dish combining tender seasoned steak, creamy queso sauce, and bright cilantro-lime rice. This recipe offers a perfect balance of spice, creaminess, and fresh flavors, making it an ideal meal for both casual dinners and special occasions.
Ingredients
Scale
For the Steak:
- 1 pound flank steak (or sirloin): Tender cuts work best.
- 2 tablespoons olive oil: For cooking the steak.
- 1 teaspoon chili powder: For a hint of spice.
- 1 teaspoon cumin: Adds depth of flavor.
- Salt and pepper: To taste.
For the Queso:
- 2 cups shredded cheese (cheddar or a Mexican blend): For that creamy texture.
- 1 cup heavy cream: To create a rich queso sauce.
- 1/2 cup diced tomatoes (canned or fresh): For added flavor and texture.
- 1/4 cup diced green chilies: For a touch of heat.
- 1 teaspoon garlic powder: For extra flavor.
For the Rice:
- 1 cup long-grain white rice: The base of the dish.
- 2 cups chicken broth: For cooking the rice and adding flavor.
- 1 tablespoon lime juice: For brightness.
- 1/4 cup chopped cilantro: For garnish.
Optional Toppings:
- Sliced jalapeños: For extra heat.
- Sour cream: For creaminess.
- Avocado slices: For added richness.
Substitutions:
- Flank Steak: Substitute with chicken or shrimp for a different protein.
- Heavy Cream: Use half-and-half or a dairy-free alternative for a lighter version.
Instructions
- Cook the Rice: In a medium saucepan, combine 1 cup of long-grain white rice and 2 cups of chicken broth. Bring to a boil over medium-high heat.
- Simmer the Rice: Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and stir in 1 tablespoon of lime juice and 1/4 cup of chopped cilantro. Set aside.
- Season the Steak: While the rice cooks, season 1 pound of flank steak with 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, salt, and pepper. Rub the spices evenly over the steak to ensure full flavor coverage.
- Cook the Steak: Heat a skillet over medium-high heat and cook the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove it from heat and let it rest for a few minutes to retain juices before slicing into thin strips.
- Prepare the Queso Sauce: In a saucepan over medium heat, combine 1 cup of heavy cream, 2 cups shredded cheese, 1/2 cup diced tomatoes, 1/4 cup diced green chilies, and 1 teaspoon garlic powder. Stir continuously until the cheese melts completely and the sauce is smooth and creamy.
- Adjust Queso Consistency: If the queso becomes too thick, add a splash of milk or more cream and stir until the desired consistency is reached, ensuring a pourable sauce.
- Assemble the Dish: Layer the cooked cilantro-lime rice in a large serving bowl or platter as the base of the dish.
- Add Steak and Queso: Arrange the sliced steak evenly over the rice, then pour the warm queso sauce generously over the top, allowing it to seep through the layers.
- Garnish and Serve: Garnish with additional chopped cilantro and optional toppings such as sliced jalapeños, sour cream, or avocado slices. Serve immediately for the best flavor and texture.
Notes
- For a different protein, substitute flank steak with chicken breast or shrimp.
- Use half-and-half or a dairy-free milk alternative instead of heavy cream for a lighter queso sauce.
- Adjust jalapeño quantity to control the spice level according to your preference.
- Let the steak rest after cooking to ensure juicy slices.
- Use fresh cilantro and lime juice for the most vibrant flavor in the rice.
