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Description
Creamy queso rice with juicy steak strips is a bold, cheesy Tex-Mex dinner that’s perfect for weeknights, brunches, or next-day burritos.
Ingredients
1 lb sirloin steak, sliced
2 tbsp fresh cilantro
1 jalapeño, diced
2 tsp garlic powder
1/2 cup diced tomatoes
2 cups beef broth
1 cup jasmine or basmati rice
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp paprika
1/4 tsp smoked paprika
1 1/2 tsp salt
1 tbsp olive oil
1 tbsp butter
1/2 tsp ground cumin
2 tbsp cream cheese
3/4 cup heavy cream
1/2 cup Monterey Jack cheese
1 cup white cheddar cheese
1 tbsp sour cream
Instructions
1. Sear steak strips in hot oil until browned. Set aside.
2. Toast rice and spices in butter, then add broth and simmer until tender.
3. Lower heat and stir in cream cheese, cream, cheddar, and Monterey Jack.
4. Add tomatoes and jalapeño; mix into queso rice base.
5. Return steak to skillet, toss to coat, and heat through.
6. Garnish with sour cream and fresh cilantro. Serve hot.
Notes
Can be stored up to 3 days in the fridge.
Reheat on stove with splash of broth or cream. Avoid freezing.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex