Creamy Queso Rice with Steak is a dish that brings together the rich flavors of Mexican cuisine and the heartiness of a comforting meal. As I first tasted this delightful combination, I was instantly captivated by the creamy texture of the queso mingling with perfectly cooked rice and tender steak. This dish not only satisfies your hunger but also warms your soul, making it a favorite in my household. Historically, queso has been a staple in Mexican cooking, often used to elevate simple dishes into something extraordinary. People love Creamy Queso Rice with Steak for its incredible taste, the delightful contrast of textures, and the convenience it offers for a weeknight dinner. Whether you’re hosting friends or enjoying a cozy night in, this recipe is sure to impress and become a cherished part of your culinary repertoire.
Ingredients:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 pound flank steak
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro (optional)
- 1 jalapeño, diced (optional, for heat)
Preparing the Rice
- Start by rinsing the rice under cold water in a fine-mesh strainer. This helps remove excess starch and prevents the rice from becoming gummy.
- In a medium saucepan, heat the olive oil over medium heat. Once hot, add the rinsed rice and toast it for about 2-3 minutes, stirring frequently. This step adds a lovely nutty flavor to the rice.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Once cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy.
- Fluff the rice with a fork and set it aside while you prepare the steak and the creamy queso sauce.
Cooking the Steak
- While the rice is cooking, take your flank steak and pat it dry with paper towels. This helps achieve a nice sear.
- In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this spice mixture all over the steak, ensuring it’s evenly coated.
- Heat a large skillet or grill pan over high heat. Once hot, add the steak and sear it for about 4-5 minutes on each side for medium-rare, or longer if you prefer it more well-done. The internal temperature should reach 130°F for medium-rare.
- Once cooked to your liking, remove the steak from the skillet and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute, making the steak more tender.
- After resting, slice the steak against the grain into thin strips. This will ensure each bite is tender and easy to chew.
Preparing the Creamy Queso Sauce
- In a medium saucepan over low heat, combine the cream cheese and sour cream. Stir continuously until the cream cheese is melted and the mixture is smooth.
- Add the shredded cheddar cheese to the saucepan, stirring until it melts and combines with the cream cheese and sour cream. This will create a rich and creamy queso sauce.
- If you’re using diced tomatoes and jalapeños, add them to the cheese mixture now. Stir well to combine. The tomatoes add a nice freshness, while the jalapeños can give it a kick if you like some heat.
- Once everything is well combined and heated through, taste the sauce and adjust the seasoning with salt and pepper as needed. If you want a little more flavor, you can also add a pinch of cayenne pepper or a splash of hot sauce.
Assembling the Dish
- In a large serving bowl or platter, start by layering the fluffy rice as the base. Spread it out evenly to create a nice foundation for the other ingredients.
- Next, arrange the sliced steak on top of the rice. You can either lay it out in a single layer or pile it up for a heartier presentation.
- Pour the creamy queso sauce generously over the steak and rice. Make sure to cover everything well, as this is where the magic happens!
- Finally, sprinkle the
Conclusion:
In summary, this Creamy Queso Rice with Steak recipe is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of creamy queso, perfectly seasoned steak, and fluffy rice creates a dish that is not only satisfying but also bursting with flavor. Whether you’re a fan of Tex-Mex cuisine or just looking for a comforting meal, this recipe checks all the boxes.
For serving suggestions, consider pairing this dish with a fresh side salad or some crispy tortilla chips for that extra crunch. You can also customize it by adding your favorite toppings like diced avocado, fresh cilantro, or a squeeze of lime to brighten up the flavors. If you want to switch things up, try substituting the steak with grilled chicken or even roasted vegetables for a vegetarian option that’s just as delicious.
I encourage you to give this Creamy Queso Rice with Steak a try and make it your own! Once you’ve whipped it up, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your creation. Cooking is all about sharing joy and creativity, and I can’t wait to see how you make this recipe uniquely yours!
Creamy Queso Rice with Steak: A Deliciously Cheesy Dinner Recipe
This Flank Steak with Creamy Queso Rice is a hearty dish featuring tender steak and rich queso sauce over perfectly cooked rice. Ideal for family dinners or gatherings, it combines savory flavors and creamy textures for a satisfying meal.
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 pound flank steak
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro (optional)
- 1 jalapeño, diced (optional, for heat)
Instructions
- Rinse the rice under cold water in a fine-mesh strainer to remove excess starch.
- In a medium saucepan, heat olive oil over medium heat. Add the rinsed rice and toast for 2-3 minutes, stirring frequently.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
- Pat the flank steak dry with paper towels.
- In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture all over the steak.
- Heat a large skillet or grill pan over high heat. Sear the steak for 4-5 minutes on each side for medium-rare, or longer for desired doneness.
- Remove from skillet and let rest for 5-10 minutes. Slice against the grain into thin strips.
- In a medium saucepan over low heat, combine cream cheese and sour cream. Stir until melted and smooth.
- Add shredded cheddar cheese, stirring until melted and combined.
- Stir in diced tomatoes and jalapeños (if using). Adjust seasoning with salt and pepper as needed.
- In a large serving bowl, layer the fluffy rice as the base.
- Arrange sliced steak on top of the rice.
- Pour the creamy queso sauce generously over the steak and rice.
- Sprinkle with chopped green onions and cilantro (if using) before serving.
Notes
- For added heat, include diced jalapeños in the queso sauce.
- Feel free to customize the toppings with your favorite ingredients, such as avocado or additional spices.
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