I admit it: I used to have a serious habit of ordering takeout bowls just for that specific combination of savory meat and liquid gold cheese. But one Tuesday, as I stared at a bank statement that gently suggested I stop, I realized something important. You can whip this up in 30 minutes or less right in your own kitchen!
Get ready to meet your new favorite weeknight savior. This Steak Queso Rice recipe combines juicy, seared sirloin with vibrant, tomato-infused rice, all topped with a glossy, decadent sauce we all love. While there are plenty of complicated Tex-Mex recipes out there, I wanted a version that respects your time without sacrificing that punchy flavor. It’s perfectly satisfying and yet totally crave-worthy. Whether you are looking for a Chipotle copycat or just a comforting dinner, this bowl delivers on every level.
Table of Contents
Steak Queso Rice
Ingredients
For the Seasoned Rice:
- 2 cups basmati rice rinsed until water runs clear
- 2½ cups chicken broth
- 1 cube chicken bouillon
- 1 can 14 oz crushed tomatoes
- 2 cloves garlic minced
- 1 small onion finely chopped (optional)
- 1 teaspoon paprika
- ½ teaspoon cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Steak:
- 1 pound sirloin steak cut into thin strips
- 2 tablespoons butter
- 1 tablespoon olive oil
- Montreal steak seasoning to taste
For Serving:
- White queso store-bought or homemade, for drizzling
- Fresh cilantro chopped for garnish
- Flour tortillas optional
Instructions
- Prep & Toast the Rice: Rinse the basmati rice under cold water until water runs clear to remove excess starch. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add minced garlic and chopped onion (if using), sautéing for 2-3 minutes until onion becomes translucent. Add the rinsed rice to the skillet and stir continuously for 2 minutes to lightly toast it.
- Build the Rice: Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube directly into the mixture. Add paprika, cumin, salt, and pepper, stirring everything together until well combined. Bring the mixture to a rolling boil.
- Simmer the Rice: Once boiling, reduce heat to low and cover the skillet with a tight-fitting lid. Let it simmer undisturbed for 18-20 minutes, or until the rice is tender and has absorbed all the liquid. Remove from heat and let sit covered for 5 minutes to steam.
- Season & Sear the Steak: While the rice cooks, generously season the sirloin steak strips on both sides with Montreal steak seasoning. Heat 1 tablespoon olive oil and 2 tablespoons butter in a separate skillet over medium-high heat. Once hot, add the steak strips. Cook for 4-5 minutes on each side for medium-rare, or adjust to your preferred doneness.
- Assemble & Serve: Fluff the cooked rice with a fork and transfer to bowls. Arrange the cooked steak strips over the top and generously drizzle with white queso. Garnish with fresh chopped cilantro and serve with warm flour tortillas.
Notes
- Steak Tip: Always slice your steak against the grain to ensure it is tender and easy to chew.
- Short on Time? Use a high-quality store-bought white queso from the deli section to save time without sacrificing flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the queso in a separate container for easier reheating.
Nutrition
Why You’ll Love This Steak Queso Rice Recipe
Before we dive into the cooking, let’s talk about why this dish deserves a spot in your weekly rotation.
- Better Than Takeout: It feels like a knowledgeable friend sharing a genuine discovery rather than a standard dinner: this tastes fresher and costs a fraction of the restaurant price.
- One-Skillet Magic: Okay, technically two skillets if you cook the steak while the rice simmers, but the cleanup is minimal!
- Totally Customizable: It’s pragmatic and helpful for families because you can easily swap proteins or adjust the spice level.
- Texture Heaven: The combination of fluffy rice, chewy steak, and silky queso creates a textural experience that is absolutely addictive.
Ingredients for Steak Queso Rice Bowl
Here is everything you need to get started. I’ve kept this list accessible because I know that real-world constraints, such as budget and time, matter.
For the Seasoned Rice:
- 2 cups basmati rice: Rinse it until the water runs clear. This removes starch and prevents the rice from getting gummy.
- 2½ cups chicken broth: This adds much more depth than water.
- 1 cube chicken bouillon: For that extra savory punch.
- 1 can (14 oz) crushed tomatoes: This provides the base color and acidity.
- 2 cloves garlic, minced: Fresh is best, but jarred works in a pinch.
- 1 small onion, finely chopped (optional): Adds sweetness and texture.
- 1 teaspoon paprika: For warmth and color.
- ½ teaspoon cumin: The earthy backbone of Mexican rice.
- 2 tablespoons olive oil: Used to toast the rice grains.
- Salt and pepper: To taste.
For the Steak:
- 1 pound sirloin steak: Cut into thin strips against the grain for tenderness.
- 2 tablespoons butter: Adds richness to the sear.
- 1 tablespoon olive oil: Prevents the butter from burning at high heat.
- Montreal steak seasoning: A robust blend that saves you from measuring five different spices.
For Serving:
- White queso: You can grab your favorite tub from the deli section or whip up a homemade batch if you’re feeling ambitious.
- Fresh cilantro: Chopped, for a pop of green.
- Flour tortillas (optional): For scooping up every last bit.
How to Make Steak Queso Rice (Step-by-Step)
Get ready, because this comes together fast! I recommend having your ingredients prepped before you turn on the stove.
1. Prep & Toast the Rice
First, tackle the rice. Rinse the basmati rice under cold water until the water runs clear. This step removes surface starch, which helps the grains stay separate and fluffy rather than clumping together.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add your minced garlic and chopped onion (if using). You sauté these for 2-3 minutes until the onion becomes translucent and the garlic smells amazing.
Next, add the rinsed rice directly to the skillet. Stir continuously for about 2 minutes. We do this to toast the grains lightly. It adds a lovely nutty flavor and helps the rice hold its shape during simmering.
2. Build the Rice Flavor Profile
Now, pour in the 14-oz can of crushed tomatoes and 2½ cups of chicken broth. Crumble the chicken bouillon cube directly into the liquid; it dissolves more easily this way!
Sprinkle in the 1 teaspoon of paprika, ½ teaspoon of cumin, salt, and pepper. Give it all a good stir to ensure those spices are distributed evenly. Bring the mixture to a rolling boil. You’ll immediately smell that bold, zippy aroma filling the kitchen.
3. Simmer to Perfection
Once the mixture reaches a boil, reduce the heat to low. Cover the skillet with a tight-fitting lid. This is the hardest part: let it simmer undisturbed for 18-20 minutes. No peeking! You want the rice to be tender and to absorb all that flavorful liquid.
After the timer goes off, remove the skillet from the heat but keep the lid on. Let it sit for another 5 minutes. This steaming period is the secret to perfectly fluffy rice.
4. Season & Sear the Steak
While the rice is cooking, let’s work on the protein. Generously season your sirloin steak strips on both sides with Montreal steak seasoning.
Grab a separate skillet and heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. The oil stops the butter from burning, while the butter adds that glossy, decadent finish to the meat.
Once the butter is melted and foaming, toss in the steak strips. You want to hear a sizzle! Cook them for 4-5 minutes, flipping to get a nice crust on both sides. This usually yields a medium-rare to medium finish, but you can adjust the timing to your preference.
5. Assemble & Serve
Here is the payoff! Fluff your cooked red rice with a fork and scoop a generous portion into bowls. Arrange those juicy steak strips right on top.
Now for the best part: generously drizzle warm white queso over everything. The creamy cheese creates a beautiful contrast against the spiced rice. Garnish with fresh chopped cilantro and serve with warm flour tortillas on the side. It’s absolutely delicious!
Tips for Perfect Chipotle-Style Steak & Rice
Making Steak Queso Rice at home gives you total control, but a few tricks can take it from “good” to “restaurant quality.”
- Steak Selection: I chose sirloin because it strikes an excellent balance between tenderness and affordability. However, you can also opt for skirt steak or flank steak. Just be sure to slice them against the grain to ensure every bite is tender, not chewy.
- The Queso Factor: If you are short on time, a high-quality store-bought white queso (like the ones found in the deli refrigerator section) works wonders. If you want to make it from scratch, melting White American cheese with a splash of milk and diced green chiles makes a silky, authentic sauce.
- Please don’t Skip the Rinse: I can’t emphasize this enough, rinsing the rice is the difference between a fluffy pilaf and a gummy mash. It takes only two minutes, but it adds so much value to the final texture.
- Vegetarian Adaptation: If you have non-meat eaters at the table, you can easily swap the steak for seasoned black beans or roasted poblano peppers. The rice and queso are flavorful enough to carry the dish on their own!
Meal Prep & Storage Tips
As a bonus, it’s one of those dinners that reheats beautifully for lunch the next day.
- Storage: Store the rice and steak in airtight containers in the fridge for up to 4 days. I recommend storing the queso in a separate small container so you can melt it fresh when you’re ready to eat.
- Reheating: Microwave the rice and steak with a splash of water to keep it moist. Heat the queso in 15-second intervals, stirring between each interval, until it’s silky and pourable again.
What to Serve With Steak Queso Rice
While this bowl is a complete meal on its own, sometimes you want a full Tex-Mex feast. Here are a few pragmatic options to round out the table:
- Charred Corn Salsa: The sweetness of corn cuts through the richness of the cheese. You can whip this up quickly by tossing canned corn in a hot skillet for a few minutes.
- Guacamole and Chips: Is it really a fiesta without them? The cool, creamy avocado pairs perfectly with the spicy steak.
- Cucumber Salad: If the meal feels too heavy, a simple cucumber salad with lime juice and chili powder offers a refreshing crunch.
- Horchata or Agua Fresca: To wash it all down with something sweet and cooling.
FAQs About Steak Queso Rice
Is queso good on rice?
Absolutely! While we traditionally associate queso with chips, the creamy, salty cheese sauce acts almost like a risotto binder when mixed with the spiced Mexican rice. It adds moisture and a rich mouthfeel that makes the dish totally crave-worthy.
Can I meal prep this steak, queso, and rice bowl?
Yes, this is a fantastic candidate for meal prep! The basmati rice retains its texture well, and the sirloin steak remains tender if you don’t overcook it initially. Just remember to keep the queso sauce separate until you are ready to eat to prevent the rice from getting soggy during storage.
What cut of steak is best for queso rice bowls?
My personal preference is sirloin or top sirloin because it’s flavorful and relatively affordable. However, ribeye offers more richness, and flank steak is excellent when marinated first. Use whatever fits your budget and preference, just ensure you don’t overcook it!
Conclusion
This Steak Queso Rice recipe is proof that you don’t need a lot of time or fancy ingredients to make something that packs a punch. It’s hearty, cheesy, and satisfying, everything a weeknight dinner should be.
Please give this Recipe a try the next time you are craving Chipotle but want the comfort of a home-cooked meal. If you make it, I’d love to hear how it turned out! Did you stick to the Recipe or add your own twist? Let me know in the comments below.
Ready to get cooking? Check your pantry for the basmati rice, and let’s get started!
