Queso Steak and Rice
Queso Steak and Rice is a Mexican feast that’s a fiesta in your mouth with every bite. Homemade Spanish rice is topped with tender, seasoned steak. Then, rich, creamy queso is drizzled over the whole thing to create a south-of-the-border feast that’s ready in just 35 minutes.
Taco Tuesday is a big deal in our house. Of course, dishes like these slow cooker Mexican shredded chicken tacos are usually on the menu. It’s Taco Tuesday, after all. However, we don’t limit ourselves to just tacos.
Our Taco Tuesdays are feasts, not just nights when we eat tacos, so we love adding other dishes like these Mexican shrimp bites or ones you’ll find in these 10 creative Tex-Mex inspired recipes.
Our latest addition to our Taco Tuesday lineup is this queso steak and rice recipe. With tender steak, Spanish rice, and queso, it combines all the best parts of Mexican food into one delicious recipe. Of course, these Ritz Bits churros are always on the menu for dessert!
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients: Like all our recipes, this one requires just a few simple ingredients found in your kitchen or local grocery store.
- So Easy: This recipe is ready in just 35 minutes, so you can get back to the tasty festivities rather than being stuck in the kitchen.
- BIG Flavor: Every bite of this dish explodes with juicy steak, seasoned Spanish rice, and rich, cheesy queso.
- Customizable: It’s easy to adjust this recipe to make it your own, so you can get creative and try new variations.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
You’re going to love how these few simple ingredients come together to create something so good. You’ll also love how quickly you’ll get in and out of the grocery store!
Variations
- Steak: We use sirloin steak, but thinly sliced skirt steak would also be a suitable alternative.
- Protein: Chicken, sliced pork, or even shrimp would work well in this recipe.
- Add Vegetables: Sliced mushrooms and diced bell peppers in the rice add tons of flavor.
- Spicy: Try adding diced jalapenos to the Spanish rice for a kick of heat. You can add a double dose of heat by using spicy queso, as well.
- Queso: You can use your favorite jarred queso for this recipe or make your own, if you’re feeling fancy.
How to Make Queso Steak and Rice
This is a brief overview of the steps required to prepare this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Cook the rice in oil over medium heat until lightly toasted. Then, add the onions and garlic and cook until fragrant.
- Add the broth and tomato sauce and bring to a boil. Place a lid on the skillet, reduce the heat to low, and simmer for 20 minutes.
- While the rice cooks, cook the steak, butter, and seasonings on medium-high heat to your desired doneness. After 20 minutes, turn off the heat and let the rice rest for an additional 10 minutes.
- Fluff the rice and add it to a plate. Then, top with the steak and drizzle warm queso over everything. Enjoy!
Expert Tips
- Cook your steak over medium-high heat and flip it only once for medium-rare doneness. For medium or more, sear both sides, then flip as necessary to keep the steak from burning.
- Rinse your rice in cold water until it runs clear to remove excess starch.
- The timing of the rice is essential. Cooking and then letting it sit allows the rice to plump and get tender without sticking or getting gummy.
- Always fluff your rice with a fork to separate the grains.
Queso Steak and Rice FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Sliced strip steak, ribeye steak, or flank steak all work well for queso steak and rice.
Long-grain white rice is preferred for Spanish rice because it creates a fluffy, non-sticky texture due to its lower starch content. Brown rice can also be used, but be aware that it takes longer to cook.
Gummy rice is usually the result of using too much water, not rinsing the rice first, or overcooking it.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Queso Steak and Rice
Equipment
- large skillet
- medium skillet
Ingredients
- 1 cup white rice
- 3 tablespoons vegetable oil
- 1 onion chopped
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 8 ounces tomato sauce
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 pound sirloin steak sliced to your liking
- 2 tablespoons butter
- 16 ounces Gordo’s queso cheese dip original flavor
- Chopped parsley for topping optional
Instructions
- In a large skillet add 1 cup of rice and 3 tbsp of oil. Cook over a medium heat, stirring occasionally until the rice gets slightly brown. Once lightly brown and toasty add the onions and garlic and stir around on a medium to low heat for 1-2 minutes.
- Add the chicken broth and tomato sauce and stir until combined, bring to a boil and let boil for 2 minutes while stirring occasionally. Place the lid on and turn the heat to low and simmer for 20 minutes. While the rice is cooking begin cooking the steak.
- Add the butter to another large skillet along with the cut up steak and seasonings at a medium to high heat, stir to combine the seasonings and butter. Once the steak is cooked to your liking remove from the skillet.
- When the 20 minutes for the rice is done cooking, turn the heat off and let sit for another 10 minutes. Do not uncover for those 10 minutes.
- Once done fluff the rice and add it to a plate, add the steak on top, drizzle the warm queso on top and top with chopped parsley or cilantro if you’d like. Enjoy!
Notes
- Store in an airtight container in the fridge for 3-4 days
- Using frozen onions made this so much easier.
- You can get the spicy Gordos queso cheese dip if you want spice!
- Use any brand queso dip that you’d like.
- Top with cilantro if you’d like! I think sautéed bell peppers would be amazing in this.
- Add this to tortillas if you’d like!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
