Description
This Steak and Queso Basmati Rice recipe combines fragrant basmati rice cooked with tomatoes and spices, topped with tender, perfectly seasoned sirloin steak strips and creamy white queso. A flavorful and satisfying dish ideal for a hearty weeknight dinner or casual gathering, served with fresh cilantro and optional warm flour tortillas.
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 prevent stickiness.
- 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 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 to combine thoroughly.
- 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 liquid has absorbed.
- Rest and Fluff: Remove the skillet from heat and let the rice sit covered for 5 minutes. Then fluff gently with a fork.
- Prep Steak: While the rice cooks, season sirloin steak strips generously with Montreal steak seasoning on both sides.
- Cook Steak: In a separate skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat until hot. Add the seasoned steak strips and cook about 4-5 minutes per side for medium-rare, or adjust for desired 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
- Rinsing basmati rice thoroughly ensures fluffier, less sticky rice.
- Adjust steak cooking time to achieve your preferred level of doneness.
- The chicken bouillon cube adds concentrated flavor but can be omitted for a lower sodium option.
- White queso topping adds creamy richness; substitute with any preferred cheese sauce if desired.
- Flour tortillas are optional but pair well to complete the meal.
