Indulge in the deliciousness of our steak & queso rice recipe! This dish features succulent steak layered on a bed of seasoned rice, topped with rich, creamy queso. It’s perfect for weeknight dinners or casual gatherings, bringing together flavor and comfort in every bite. Quick to prepare yet impressive, this recipe is sure to become a family favorite, making mealtime something to look forward to.
Ingredients
– 1 lb flank steak
– 1 cup rice (white or brown)
– 2 cups beef broth
– 1 cup diced tomatoes (canned or fresh)
– 1 cup shredded queso cheese
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Nutritional value per serving (1 plate): Calories: 550, Protein: 38g, Carbohydrates: 45g, Fat: 25g, Fiber: 3g. This information is based on a single serving.
Step-by-Step Cooking Process
1. Begin by marinating the flank steak with salt, pepper, and cumin for at least 15 minutes.
2. In a large pot, heat olive oil over medium heat and sauté the onions until translucent.
3. Add minced garlic and cook for an additional minute.
4. Stir in the rice and toast it for 2-3 minutes until slightly golden.
5. Pour in the beef broth and diced tomatoes, bringing the mixture to a boil.
6. Reduce heat, cover, and simmer for 15-20 minutes until rice is tender and absorbs liquid.
7. Meanwhile, grill or pan-sear the marinated steak to desired doneness (about 4-5 minutes per side for medium-rare).
8. Allow the steak to rest for 5 minutes before slicing thinly against the grain.
9. Once the rice is cooked, fluff it with a fork and season with additional salt and pepper if needed.
10. To serve, plate the rice, top with sliced steak, and drizzle with warm queso cheese.
Alternative Ingredients
If flank steak is unavailable, feel free to substitute with sirloin or chicken. For a vegetarian option, replace the meat with sautéed bell peppers and mushrooms, and use vegetable broth instead of beef.
Serving and Pairings
This steak & queso rice dish pairs beautifully with a side of guacamole, fresh salsa, or a crisp green salad. A refreshing beverage, such as a lime-infused soda or iced tea, complements the flavors well.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop with a splash of water to prevent drying out. This dish can be frozen for up to 2 months; however, the texture of the queso may change upon reheating.
Cooking Mistakes
– Avoid overcooking the steak; it should be tender and juicy.
– Don’t skip marinating the steak for better flavor.
– Ensure the rice is properly measured to prevent it from being too dry or too mushy.
– Let the steak rest before slicing to retain juices.
– Don’t forget to fluff the rice to enhance its texture.
Helpful Tips
– Use a meat thermometer to check steak doneness accurately.
– Customize the queso by adding jalapeños for extra spice.
– For added flavor, sauté some bell peppers with the onions.
– Always taste and adjust seasoning as needed.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the rice and steak ahead of time. Store them separately in the fridge and combine them when ready to serve. Reheat as needed.
What can I substitute for queso cheese?
You can use shredded cheddar or Monterey Jack cheese as a substitute for queso. Just melt it over the rice and steak for a creamy finish.
Is this recipe spicy?
The recipe is not inherently spicy, but you can add diced jalapeños or hot sauce for a kick if desired.
Can I use brown rice instead of white rice?
Absolutely! Brown rice is a healthier option, but keep in mind that it will require a longer cooking time and more liquid.
What sides go well with steak & queso rice?
This dish pairs well with a side of black beans, corn salad, or tortilla chips for a crunchy contrast.
Conclusion
The steak & queso rice recipe is a delightful combination of flavors and textures that will satisfy any appetite. It’s not only easy to prepare but also versatile enough to suit different tastes. Whether for a family dinner or a gathering with friends, this dish is guaranteed to impress!
Steak & Queso Rice
Ingredients
- 1 lb flank steak
- 1 cup rice white or brown
- 2 cups beef broth
- 1 cup diced tomatoes canned or fresh
- 1 cup shredded queso cheese
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Marinate the flank steak with salt, pepper, and cumin for at least 15 minutes.
- Heat olive oil in a large pot over medium heat and sauté the onions until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the rice and toast for 2-3 minutes until slightly golden.
- Pour in beef broth and diced tomatoes, bringing the mixture to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes until rice is tender and absorbs liquid.
- Grill or pan-sear the marinated steak to desired doneness, about 4-5 minutes per side.
- Allow steak to rest for 5 minutes before slicing thinly against the grain.
- Fluff the cooked rice and season with additional salt and pepper if needed.
- Serve the rice topped with sliced steak and drizzled with warm queso cheese.
