Name: Steak Queso Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 2 cups long‑grain white or Basmati rice; 2½ cups chicken broth (or water with bouillon); 1 bouillon cube (optional); 1 can (14 oz) crushed tomatoes or tomato sauce; 2 cloves garlic, minced; 1 small onion, finely chopped (optional); 1 tsp paprika; ½ tsp cumin (or up to 1 tsp); Salt and pepper, to taste; 2 Tbsp olive oil or avocado oil; 1 lb sirloin steak (or NY strip), sliced thin; 2 Tbsp butter; Montreal steak seasoning, to taste; White queso sauce (store‑bought or homemade); Fresh cilantro, for garnish; Flour tortillas, optional (for serving)

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Here’s a flavorful and satisfying Tex-Mex dish that delivers juicy steak, creamy queso, and seasoned rice—all in one skillet. I love how it brings a fiesta to my dinner table with minimal fuss and maximum flavor.

Why You’ll Love This Recipe

I appreciate how this Steak Queso Rice:

Brings bold, Tex-Mex flavors with every bite—savory steak, fragrant spices, and creamy cheese
Comes together in about an hour, perfect for a filling weeknight dinner
Combines protein, carbs, and cheese all in one dish—no extra prep or cleanup
Adapts easily: I can change rice types, try different proteins, or adjust the spice for extra kick

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups long-grain white or Basmati rice
2½ cups chicken broth (or substitute water with bouillon, if preferred)
1 bouillon cube (optional)
1 can (around 14 oz) crushed or tomato sauce
2 cloves garlic, minced
1 small onion, finely chopped (optional)
1 teaspoon paprika
½ teaspoon cumin (or up to 1 tsp)
Salt and pepper, to taste
2 tablespoon olive oil or avocado oil
1 lb sirloin steak (or NY strip), sliced thin
2 tablespoon butter
Montreal steak seasoning, to taste
White queso sauce (store-bought or homemade)
Fresh cilantro, for garnish
Flour tortillas, optional (for serving)

Directions

Prepare the rice base: I rinse the rice under cold water until clear. In a large skillet over medium heat, I warm 2 tablespoons of oil. I add garlic and onion, sautéing until fragrant and soft. Then I stir in the rice and toast it for about 2 minutes.
Simmer rice: I pour in the chicken broth and crushed tomatoes or tomato sauce. I stir in the paprika, cumin, salt, and pepper. Once it boils, I reduce the heat, cover the skillet, and let it simmer for about 18–20 minutes, until the liquid is absorbed. Then I remove it from the heat and let it rest, covered, for 5 minutes.
Cook the steak: While the rice is cooking, I season the steak strips with Montreal seasoning. In a separate skillet over medium-high heat, I melt the butter with 1 tablespoon of oil. When hot, I add the steak and sear for 4–5 minutes per side, or until it reaches the desired doneness.
Assemble: I fluff the rice, transfer it to a serving dish, top it with the steak, and drizzle warm white queso on top. I finish it with a sprinkle of chopped cilantro and serve with tortillas if I want.

Servings and timing

Servings: 4 generous portions
Prep time: 10–15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes

Variations

Swap protein: I sometimes use chicken, shrimp, tofu, or grilled veggies instead of steak
Rice alternative: Jasmine, long-grain, or brown rice also work well—just adjust cooking time
Kick it up: I like to add jalapeños or chili powder for extra heat
Vegetarian twist: I skip the steak and use portobello mushrooms or a plant-based alternative

Storage/reheating

Store: I keep leftovers in an airtight container in the fridge for up to 3 days
Freeze: I freeze portions in containers for up to 1 month and thaw in the fridge before reheating
Reheat: I reheat in a skillet or microwave with a splash of broth or water to bring back moisture. I warm the queso separately and drizzle it over after reheating

FAQs

What cheese should I use for the queso?

I like using store-bought white queso because it’s creamy and melts easily, but any mild melting cheese works well.

Can I make this ahead of time?

Yes, I prep the rice and steak separately, then reheat and assemble with queso when I’m ready to serve.

How do I get perfectly cooked rice?

I always rinse my rice well and let it rest covered after cooking. That keeps it fluffy and flavorful.

What if I don't have Montreal seasoning?

I make my own blend with salt, pepper, garlic powder, and paprika if I don’t have any on hand.

Can I make a spicier version?

Absolutely—I mix in chopped jalapeños, chipotle peppers, or hot sauce to give it a bolder kick.

Conclusion

I love how this Steak Queso Rice brings bold flavor and comfort to the table with very little effort. It’s satisfying, adaptable, and perfect for both weeknights and relaxed gatherings. This recipe definitely earns a spot in my regular dinner rotation.

Steak Queso Rice

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Author: Sue
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex
Diet: Gluten Free

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Description

This Steak Queso Rice is a one-skillet Tex-Mex delight, combining tender steak, creamy white queso, and seasoned rice for a hearty and flavorful meal.

Instructions

Rinse rice under cold water until clear. In a large skillet over medium heat, warm 2 tablespoon oil. Add garlic and onion; sauté until fragrant and soft. Add rice and stir for about 2 minutes to toast.
Pour in chicken broth (plus bouillon if using) and crushed tomatoes or tomato sauce. Stir in paprika, cumin, salt, and pepper. Bring to a boil, then lower heat, cover, and simmer for 18–20 minutes until the rice absorbs the liquid. Remove from heat and let it rest 5 minutes, covered.
While rice simmers, season steak strips with Montreal seasoning. In a separate skillet over medium-high heat, melt butter with 1 tablespoon oil. When hot, add steak and sear 4–5 minutes per side or until desired doneness. Remove from heat.
Fluff the rice, transfer to a serving dish, top with steak, and drizzle with warm white queso. Scatter chopped cilantro over the top. Serve with tortillas if desired.