This creamy queso rice dish topped with juicy steak strips is a winning combination! The cheesy rice is so comforting, while the steak adds a burst of flavor to each bite.
Honestly, who can resist cheesy goodness? I love making this for dinner when I want to impress without stressing. Just cook the rice, stir in the queso, and enjoy!
Key Ingredients & Substitutions
Long-Grain White Rice: This is the base of your dish. If you’re looking for something healthier, brown rice or quinoa can be great substitutes. Just remember, cooking times will vary.
Shredded Melting Cheese: I love using white cheddar or Monterey Jack for that delicious meltiness. If you’re keeping it dairy-free, try using vegan cheese that melts well. Nutritional yeast can also add a cheesy flavor!
Cream Cheese: Adds a rich creaminess to your rice. You can substitute with Greek yogurt or a non-dairy cream cheese if you prefer a lighter option or have dietary restrictions.
Steak: Flank or skirt steak is ideal because it’s tender and flavorful. For a budget-friendly option, consider using sirloin or even chicken for a lighter dish.
Spices: The chili powder, cumin, and smoked paprika add warmth and depth. Feel free to adjust the spice levels to suit your taste. Swap in taco seasoning if you’re short on individual spices.
How Do You Make Creamy Rice That’s Not Gummy?
To get that creamy texture without the gumminess, it’s key to rinse the rice well. This removes excess starch that can make it sticky. Here’s how:
- Rinse the rice under cold water until the water runs clear.
- Cook rice in a measured amount of water or broth. This adds more flavor.
- Don’t lift the lid while it’s cooking! Let it steam properly for best results.
Finally, combine the rice with the cheeses and cream over low heat while stirring gently to keep the texture fluffy and creamy. Enjoy your cooking!
Creamy Queso Rice with Juicy Steak Strips
Ingredients You’ll Need:
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or beef broth
- 1 tablespoon butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup shredded melting cheese (such as white cheddar or Monterey Jack)
- 1/2 cup cream cheese, softened
- 1/3 cup sour cream
- 1/4 cup milk (adjust for desired creaminess)
- Salt and pepper, to taste
For the Steak:
- 1 lb flank or skirt steak, thinly sliced against the grain
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to season steak
For Garnish:
- Fresh cilantro or chopped green onions (optional)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. The creamy queso rice and juicy steak come together quickly, making it a great choice for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Rice:
First, rinse the rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy. In a medium saucepan, bring the water or beef broth to a boil. Add the rice, reduce the heat to low, cover it up, and let it cook for about 15-18 minutes, or until the rice is tender and the liquid is absorbed. Once done, turn off the heat and let it sit covered for a few minutes.
2. Sauté the Onions and Garlic:
While the rice is cooking, grab a skillet and heat the butter over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 3-4 minutes. Then, stir in the minced garlic and cook for another 30 seconds until it’s fragrant.
3. Make the Queso Rice:
Now, gently stir the cooked rice into the skillet with the sautéed onions and garlic. Add the shredded cheese, cream cheese, sour cream, and milk. Mix it all together until the cheese is melted and everything is creamy. Season with salt and pepper to taste. Keep the rice warm and set aside.
4. Prepare the Steak:
In a bowl, toss the sliced steak with olive oil, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Make sure the steak is nicely coated with the spices for maximum flavor.
5. Cook the Steak:
Heat a grill pan or a heavy skillet over medium-high heat. Once hot, add the seasoned steak strips in a single layer. Sear the steak for about 2-3 minutes on each side until cooked to your preferred doneness. Remove from the heat and let it rest for a moment.
6. Serve and Garnish:
To serve, place a generous scoop of the creamy queso rice on each plate and top with the juicy steak strips. Don’t forget to add a sprinkle of fresh cilantro or chopped green onions if you’d like. Enjoy every delightful bite!
Enjoy your delicious creamy queso rice paired with perfectly seasoned, juicy steak strips!
Frequently Asked Questions (FAQ)
Can I Substitute the Rice for a Different Type?
Absolutely! You can use brown rice or quinoa for a healthier option. Just remember, cooking times may vary, so check the package instructions for best results!
How Can I Make This Dish Vegetarian?
To make this creamy queso rice vegetarian, simply replace the steak with grilled vegetables or tofu. You can also add extra beans for protein, like black beans or kidney beans, for added texture and flavor!
Can I Prepare the Queso Rice in Advance?
Yes, you can! Cook the queso rice ahead of time, let it cool, then store it in an airtight container in the fridge for up to 2 days. When you’re ready to serve, just reheat on the stovetop with a splash of milk for creaminess.
How Do I Store Leftover Steak and Rice?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, stirring to ensure even heating. Enjoy it as a quick lunch or dinner!
