Description
This creamy Steak Queso Rice is what dinner dreams are made of – a one-pot wonder that combines juicy steak, fluffy rice, and stretchy queso for a meal that’ll have everyone asking for seconds.
Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 cups (400g) long-grain white rice, rinsed
- 4 cups (960ml) beef broth
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 2 cups (226g) shredded Mexican cheese blend
- 1 cup (240ml) heavy cream
- 1 can (4oz/113g) diced green chilies
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Pat steak dry, season with salt, pepper, and half the taco seasoning. Heat 1 tablespoon oil in a large skillet over high heat and sear steak strips for 1-2 minutes per side until browned but still slightly pink inside. Transfer to a plate and tent with foil.
- In the same skillet, add remaining oil over medium heat. Cook onions and bell peppers until softened, about 5 minutes. Add garlic and cook 30 seconds more. Stir in remaining taco seasoning.
- Add rinsed rice to the skillet and stir to coat. Pour in beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
- While rice rests, make queso sauce by heating heavy cream in a medium saucepan until it begins to simmer. Reduce heat to low and gradually add shredded cheese, stirring constantly until melted. Stir in green chilies and season with salt and pepper.
- Fluff rice with a fork, fold in the steak and accumulated juices. Pour three-quarters of the queso sauce over the mixture and gently combine. Transfer to a serving dish, drizzle with remaining queso sauce, and garnish with cilantro. Serve with lime wedges.