Hearty Steak Queso Rice: A Flavorful Skillet Meal (Print Version)

This Steak Queso Rice recipe brings vibrant flavors and creamy cheese together for an easy, satisfying meal. Perfect for weeknights or a fun dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex / American
Dietary: Contains Dairy, Meat

# Ingredients:

→ For the Steak

01 - 1 lb sirloin steak, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste

→ Flavor Boosters

04 - 1 small onion, chopped
05 - 3 cloves garlic, minced
06 - 1 tbsp chili powder (divided)
07 - 1 tsp ground cumin (divided)
08 - 1/2 tsp smoked paprika

→ For the Rice & Queso

09 - 1 cup long-grain white rice, rinsed
10 - 2 cups chicken broth
11 - 1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
12 - 8 oz Velveeta or similar processed cheese block, cubed
13 - 1/4 cup milk (whole or 2%)

→ Finishing Touches

14 - 1/4 cup fresh cilantro, chopped
15 - Lime wedges, for serving

# Instructions:

01 - First things first, let's get that steak ready for our Steak Queso Rice. Pat your sirloin dry, then cut it into bite-sized pieces. Season generously with salt, pepper, and a pinch of that chili powder and cumin. Heat a large skillet over medium-high heat with a splash of olive oil. When it's shimmering, add the steak in a single layer. Don't overcrowd the pan, or it won't sear properly – I learned that the hard way, just steaming the meat instead of browning it, <i>ugh</i>.
02 - Sear the steak for about 2-3 minutes per side until it's nicely browned. We're not cooking it all the way through yet, just getting some color. Once browned, remove the steak from the skillet and set it aside. There'll be some lovely browned bits left in the pan – that's flavor, friends! Don't clean it out, we'll use that for our Steak Queso Rice base. I always try to resist nibbling the steak at this point, but it's tough!
03 - Lower the heat to medium. Add a little more olive oil if needed, then toss in your chopped onion. Sauté until it softens and smells amazing, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant. This is where the kitchen starts to smell incredible, that warm, savory scent just fills the air. Don't let the garlic burn; it goes from perfect to bitter in a flash, I've done it too many times!
04 - Stir in the remaining chili powder, cumin, and smoked paprika with the onions and garlic. Cook for about 30 seconds, just until the spices are fragrant. Oh, that smell! It's like a warm hug. Then, pour in the canned diced tomatoes with green chilies – juices and all! Stir it all together, scraping up any delicious browned bits from the bottom of the pan. This is crucial for our Steak Queso Rice.
05 - Now, add your rinsed long-grain white rice to the skillet. Stir it around for a minute or two, letting it toast slightly in all those glorious flavors. Next, pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Resist the urge to peek or stir too much; that traps the steam needed for fluffy rice!
06 - Once the rice is cooked, turn off the heat. Stir in the milk and the cubed Velveeta. Cover the skillet again for a few minutes to let the cheese melt into a dreamy, creamy queso. Then, give it a good stir until everything is smooth and luscious. Gently fold in the seared steak pieces. Taste and adjust seasonings – maybe a little more salt? Garnish with fresh cilantro and a squeeze of lime. Serve your amazing Steak Queso Rice immediately!

# Notes:

01 - Rinsing your rice is non-negotiable for fluffy grains; otherwise, you get a sticky mess, I promise.
02 - Don't add the steak too early, or it'll get tough. It just needs to warm through at the end for tender Steak Queso Rice.
03 - Velveeta is key for that smooth, authentic queso texture. I tried real cheddar once, and it just didn't melt right, honestly.
04 - A little squeeze of fresh lime juice at the very end brightens all the rich flavors, truly a game-changer for this Steak Queso Rice.

# Equipment Needed:

01 - Large skillet with lid
02 - cutting board
03 - knife

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 35g

Back