Queso Mexican Steak and Rice is a delightful dish that brings a burst of flavor to your dinner table. This vibrant one-pot meal combines perfectly seasoned steak with creamy queso and fluffy rice, offering a comforting experience inspired by traditional Latin cuisine.
Ingredients
Scale:
1 lb flank steak or sirloin, cut into strips
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
1 cup long-grain rice
2 cups chicken or vegetable broth
1/2 cup diced tomatoes (canned or fresh)
1/2 cup corn (canned or frozen)
1 teaspoon onion powder
1 cup cheddar cheese, shredded
1/2 cup cream cheese
1/4 cup milk
1/2 teaspoon jalapeño, finely diced (optional)
1/2 teaspoon paprika
Chopped cilantro for garnish
Chopped green onions for garnish
Sour cream for garnish (optional)
Instructions
Begin by marinating the steak. In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the steak strips and coat them evenly in the spice mixture. Let it marinate for at least 30 minutes.
In a large skillet over medium heat, add the marinated steak. Sear the steak strips for about 3-4 minutes on each side until browned. Remove the steak and set aside to rest.
In the same skillet, add the rice, broth, diced tomatoes, corn, and onion powder. Stir to combine and bring to a boil. Reduce heat to low, cover, and cook for about 18-20 minutes.
While the rice is cooking, prepare the queso sauce. In a saucepan over low heat, combine cheddar cheese, cream cheese, and milk. Stir until melted and smooth. Add jalapeño and paprika if desired.
Once the rice is done, return the seared steak to the skillet. Fluff the rice and mix in the steak. Pour the queso sauce over and let it simmer for 2-3 minutes.
Garnish with chopped cilantro, green onions, and sour cream if desired.
