Steak and Queso Rice — Easy Steak & Queso Rice Recipe

It was a cool evening, and I craved something cozy but easy. Steak & Queso Rice came to mind right away. There’s just something comforting about a skillet full of tender steak, fluffy rice, and creamy queso. The smell alone makes my kitchen feel like home.

Why You’ll Love This Steak and Queso Rice Recipe

Steak and Queso Rice is easy, full of flavor, and so flexible. This Steak and Queso Rice recipe gives you fluffy rice, juicy steak, and creamy queso all in one cozy skillet. The rice is rich and savory with a hint of tomato, and the juicy steak cooks quickly. Creamy white queso adds the perfect finish. You can make Steak and Queso Rice for a simple dinner or dress it up for guests. It’s quick enough for a weeknight but feels a little special every time.

Ingredients You’ll Need

For the Rice

• 2 cups basmati rice
• 2 ½ cups chicken broth
• 1 cube chicken bouillon
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 small onion, finely chopped (optional)
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Steak

• 1 pound sirloin steak, thin strips
• Montreal steak seasoning, to taste
• 2 tablespoons butter
• 2 tablespoons olive oil

For Toppings & Serving

• White queso for drizzling
• Fresh cilantro for garnish
• Flour tortillas, optional

Step-by-Step Instructions for Steak and Queso Rice

Prepare the Rice

First, rinse your rice under cold water until the water runs clear. This step helps keep the rice fluffy. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion and cook until soft and fragrant. Next, add the rinsed rice and stir for 2 minutes to toast it lightly.

Add crushed tomatoes, chicken broth, bouillon, paprika, cumin, salt, and pepper. Stir well. Bring everything to a boil, then reduce heat and cover. Let it simmer gently for 18 to 20 minutes until the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Cook the Steak

While the rice simmers, season steak strips generously with Montreal seasoning. In another skillet, heat butter and olive oil over medium-high heat. Once hot, add the steak. Cook for about 4 to 5 minutes per side for medium-rare, adjusting to your liking. The steak should have a nice sear and stay juicy inside.

Assemble & Serve

Pile the cooked rice onto plates or a large serving platter. Top with the juicy steak strips. Drizzle warm white queso all over. Sprinkle fresh cilantro on top. Serve with warm flour tortillas on the side if you want a handheld option.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or warm gently in a skillet with a splash of broth or water to keep everything moist. This dish also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

Helpful Tips and Easy Variations

Make-Ahead Tips

You can prep the rice and steak ahead and store them separately. When you’re ready to eat, reheat and then assemble. This keeps the texture perfect.

Substitutions & Add-Ons

Want a vegetarian version? Swap steak for grilled veggies or tofu. For heat, toss in sliced jalapeños or a pinch of chili flakes. You can use jasmine or long-grain rice instead of basmati if you prefer.

Related Recipes to Try

If you like hearty skillet dinners, you might also love my Chinese Beef and Broccoli. Or try Easy Crockpot Steak Bites for another simple dinner. For cozy comfort food, Ground Beef Stroganoff is a reader favorite.

Before you go, check out more dinner inspiration on my Pinterest page.

Steak and Queso Rice Recipe Card

Print

Frequently Asked Questions (FAQ)