Looking for a dish that combines savory steak with creamy queso? This steak & queso rice recipe is perfect for a hearty meal any night of the week. The combination of perfectly seared steak, melty cheese, and seasoned rice creates a comforting and delicious dish that will impress your family and friends. Let’s dive into the ingredients and cooking process to bring this delightful meal to your table!
Ingredients
– 1 lb flank steak
– 1 cup rice (white or brown)
– 2 cups beef broth
– 1 cup queso cheese (melted)
– 1 red bell pepper (diced)
– 1 green onion (sliced)
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1/4 of the dish) contains approximately 450 calories, 30g protein, 20g carbohydrates, and 25g fat. This is based on using flank steak and queso cheese.
Step-by-Step Cooking Process
1. Begin by seasoning the flank steak with salt, pepper, and garlic powder.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear the steak for 5-7 minutes on each side until cooked to your desired doneness.
4. Remove the steak from the skillet and let it rest for 5 minutes before slicing.
5. In the same skillet, add diced red bell pepper and sauté for 3-4 minutes.
6. Add the rice to the skillet and stir for a minute.
7. Pour in the beef broth and bring to a boil.
8. Reduce heat, cover, and simmer for 20 minutes or until rice is cooked.
9. Stir in the melted queso cheese until well combined.
10. Serve the cheesy rice topped with sliced steak and garnish with green onions and cilantro.
Alternative Ingredients
Feel free to substitute flank steak with sirloin or chicken for a different protein. You can also use a dairy-free queso or nutritional yeast for a lighter option.
Serving and Pairings
This dish pairs perfectly with a side salad or grilled vegetables. For a refreshing touch, serve with lime wedges to squeeze over the dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of beef broth if necessary. This dish can be frozen for up to 2 months.
Cooking Mistakes
- Overcooking the steak can make it tough; use a meat thermometer for best results.
- Not letting the steak rest before slicing can cause juices to run out.
- Using cold cheese can result in clumping; warm it slightly before mixing.
- Skipping the broth can lead to bland rice.
- Not rinsing the rice can make it gummy.
Helpful Tips
- Marinate the steak for extra flavor.
- Use leftover steak for a quicker preparation.
- Mix in additional spices for a kick.
- Top with avocado for creaminess.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice; just adjust the cooking time as brown rice typically takes longer to cook.
What cheese can I use instead of queso?
You can use cheddar or Monterey Jack cheese as alternatives, but the flavor will differ slightly.
Can this dish be made vegetarian?
Absolutely! Replace the steak with grilled vegetables or tofu and use vegetable broth instead of beef broth.
How spicy is this dish?
The dish is not spicy, but you can add jalapeños or hot sauce if you prefer a kick.
Can I make this recipe in advance?
Yes, you can prepare the rice and steak separately and combine them right before serving for the best texture.
Conclusion
The steak & queso rice recipe is a fantastic blend of flavors and textures, making it a great choice for dinner. With simple ingredients and easy steps, you can create a dish that will become a new family favorite. Enjoy this comforting meal that is perfect for any occasion!
Steak & Queso Rice
Ingredients
- 1 lb flank steak
- 1 cup rice white or brown
- 2 cups beef broth
- 1 cup queso cheese melted
- 1 red bell pepper diced
- 1 green onion sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the flank steak with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat.
- Sear the steak for 5-7 minutes on each side.
- Remove the steak and let it rest for 5 minutes before slicing.
- In the same skillet, add diced red bell pepper and sauté for 3-4 minutes.
- Add the rice and stir for a minute.
- Pour in the beef broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Stir in melted queso cheese until combined.
- Serve topped with sliced steak and garnish with green onions and cilantro.