Description
This Steak and Queso Basmati Rice recipe is a flavorful and hearty dish combining tender sirloin steak seasoned to perfection with aromatic basmati rice cooked in a tomato-infused broth. Topped with creamy white queso and fresh cilantro, it’s perfect for a satisfying family meal or casual dinner with optional warm flour tortillas on the side.
Ingredients
Scale
Rice and Base
- 2 cups Basmati Rice
- 2 ½ cups Chicken Broth
- 1 cube Chicken Bouillon
- 1 can (about 14 oz) Crushed Tomatoes (can substitute diced tomatoes or tomato sauce)
- 2 cloves Garlic, minced
- 1 small Onion, finely chopped (optional)
- 1 teaspoon Paprika
- ½ teaspoon Cumin
- Salt and pepper to taste
- 2 tablespoons Olive Oil
Steak
- 1 pound Sirloin Steak, cut into thin strips
- Montreal steak seasoning to taste
- 1 tablespoon Olive Oil
- 2 tablespoons Butter
Toppings and Garnish
- White Queso for topping
- Fresh Cilantro for garnish
- Flour tortillas (optional for serving)
Instructions
- Prep the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch and help prevent stickiness during cooking.
- Sauté Garlic and Onion: In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion (if using). Sauté for 2-3 minutes until onions are translucent and garlic is fragrant.
- Toast the Rice: Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice, enhancing its flavor.
- Add Liquids and Seasonings: Pour in crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper. Stir well to combine all ingredients.
- Cook the Rice: Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer for 18-20 minutes or until the rice is tender and all liquid has been absorbed.
- Rest and Fluff: Remove the skillet from heat and let the rice sit covered for 5 minutes. Then gently fluff the rice with a fork.
- Prep Steak: While the rice cooks, season sirloin steak strips generously on both sides with Montreal steak seasoning.
- Cook Steak: Heat 1 tablespoon olive oil and 2 tablespoons butter in a separate skillet over medium-high heat. Once hot, add the seasoned steak strips and cook about 4-5 minutes per side for medium-rare or adjust time to your preferred doneness.
- Combine Steak and Rice: Fluff the rice again, then layer the cooked steak strips over the rice. Drizzle white queso generously on top.
- Garnish and Serve: Garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.
Notes
- You can substitute crushed tomatoes with diced tomatoes or tomato sauce if preferred.
- Adjust Montreal steak seasoning according to your taste for salt and spice level.
- Cooking times for steak can be modified to suit your preferred level of doneness.
- For a spicier variation, consider adding a pinch of chili powder or cayenne pepper to the rice seasoning.
- Flour tortillas are optional but add a nice complementary texture and serve for wrapping the steak and rice.
