Creamy Queso Rice with Steak: A Deliciously Cheesy Dinner Recipe

Creamy Queso Rice with Steak is a dish that brings together the rich flavors of Mexican cuisine with the heartiness of a satisfying meal. As I prepared this recipe for the first time, I was instantly transported to a bustling taqueria, where the aroma of spices and grilled meats fills the air. This dish not only tantalizes the taste buds but also offers a delightful texture that combines the creaminess of queso with the tender bite of perfectly cooked steak.

What I love most about Creamy Queso Rice with Steak is its versatility; it can be served as a comforting weeknight dinner or as a show-stopping centerpiece for gatherings. The combination of savory steak, creamy cheese, and fluffy rice creates a symphony of flavors that keeps everyone coming back for more. Plus, it’s incredibly convenient to whip up, making it a favorite in my kitchen. Join me as we dive into this delicious recipe that is sure to become a staple in your home!

Ingredients:

• 1 cup of long-grain white rice
• 2 cups of beef broth
• 1 tablespoon of olive oil
• 1 pound of flank steak, sliced into thin strips
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• Salt and pepper to taste
• 1 cup of shredded cheddar cheese
• 1 cup of cream cheese, softened
• 1/2 cup of diced tomatoes (canned or fresh)
• 1/4 cup of diced green onions
• 1/4 cup of chopped cilantro (optional)
• 1 jalapeño, diced (optional, for heat)

Preparing the Rice

1. 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.
2. In a medium saucepan, heat the beef broth over medium heat until it comes to a gentle simmer.
3. Add the rinsed rice to the simmering broth. Stir it once to ensure the rice is evenly distributed.
4. Cover the saucepan with a lid, reduce the heat to low, and let it cook for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid.
5. 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.
6. After 5 minutes, fluff the rice with a fork and set it aside.

Cooking the Steak

1. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat.
2. Season the sliced flank steak with chili powder, cumin, salt, and pepper. Make sure to coat the steak evenly with the spices.
3. Once the oil is hot, add the seasoned steak to the skillet in a single layer. Avoid overcrowding the pan; you may need to cook the steak in batches.
4. Cook the steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness. I prefer medium-rare, which is about 130°F (54°C) internal temperature.
5. Once cooked, remove the steak from the skillet and let it rest on a cutting board for a few minutes before slicing it into bite-sized pieces.

Making the Creamy Queso Sauce

1. In the same skillet used for the steak, reduce the heat to medium and add the cream cheese. Allow it to soften for a minute.
2. Stir in the shredded cheddar cheese gradually, mixing until it melts and combines with the cream cheese to form a creamy sauce.
3. Add the diced tomatoes to the cheese mixture, stirring well to incorporate. If you like a bit of heat, this is the time to add the diced jalapeño.
4. Continue to cook the sauce for about 2-3 minutes, stirring frequently until everything is well combined and heated through.
5. Once the sauce is creamy and smooth, remove it from the heat and set it aside.

Assembling the Dish

1. In a large mixing bowl, combine the cooked rice and the creamy queso sauce. Stir gently to ensure the rice is evenly coated with the sauce.
2. Add the sliced steak to the rice and cheese mixture, folding it in carefully to avoid breaking up the rice.
3. Once everything is well combined, taste the mixture and adjust the seasoning if necessary. You can add more salt, pepper, or spices according to your preference.
4. Transfer the creamy queso rice and steak mixture to a serving dish or individual bowls.
5. Garnish with diced green onions and chopped cilantro for a fresh touch. This adds a nice pop of color and flavor!

Serving Suggestions

1. This creamy queso rice with steak is delicious on its own, but you can also serve it with warm tortillas or tortilla chips for added crunch.



Conclusion:

In summary, this Creamy Queso Rice with Steak 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 serve it as a standalone meal or pair it with a fresh side salad or some crispy tortilla chips, this recipe is sure to become a favorite in your household.

Feel free to get creative with this dish! You can easily swap out the steak for grilled chicken or shrimp, or even make it vegetarian by adding black beans and sautéed bell peppers. For an extra kick, consider adding jalapeños or a sprinkle of your favorite hot sauce. The possibilities are endless, and that’s what makes this Creamy Queso Rice with Steak so versatile.

I encourage you to give this recipe a try and share your experience with friends and family. I’d love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media so we can celebrate your culinary success together. Happy cooking!

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Creamy Queso Rice with Steak: A Deliciously Cheesy Dinner Recipe

Enjoy a deliciously creamy queso rice dish featuring tender flank steak, seasoned to perfection and garnished with fresh toppings. This flavorful meal is perfect for any occasion, combining rich textures and tastes that will satisfy your cravings.

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Category: Dinner

Yield: 4 servings

Save This Recipe

Ingredients

• 1 cup of long-grain white rice
• 2 cups of beef broth
• 1 tablespoon of olive oil
• 1 pound of flank steak, sliced into thin strips
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• Salt and pepper to taste
• 1 cup of shredded cheddar cheese
• 1 cup of cream cheese, softened
• 1/2 cup of diced tomatoes (canned or fresh)
• 1/4 cup of diced green onions
• 1/4 cup of chopped cilantro (optional)
• 1 jalapeño, diced (optional, for heat)

Instructions

1. Rinse the rice under cold water in a fine-mesh strainer to remove excess starch.
2. In a medium saucepan, heat the beef broth over medium heat until it simmers.
3. Add the rinsed rice to the simmering broth and stir once.
4. Cover the saucepan, reduce heat to low, and cook for 18-20 minutes until the rice is tender and liquid is absorbed.
5. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
6. Heat olive oil in a large skillet over medium-high heat.
7. Season the flank steak with chili powder, cumin, salt, and pepper.
8. Add the seasoned steak to the skillet in a single layer, cooking in batches if necessary.
9. Cook for 3-4 minutes on each side until desired doneness is reached (medium-rare is about 130°F/54°C).
10. Remove steak from skillet and let rest before slicing into bite-sized pieces.
11. In the same skillet, reduce heat to medium and add cream cheese, allowing it to soften.
12. Gradually stir in shredded cheddar cheese until melted and combined with cream cheese.
13. Add diced tomatoes and jalapeño (if using), stirring well.
14. Cook for 2-3 minutes until everything is heated through and well combined.
15. Remove from heat and set aside.
16. In a large mixing bowl, combine cooked rice and creamy queso sauce, stirring gently.
17. Fold in the sliced steak carefully to avoid breaking the rice.
18. Taste and adjust seasoning if necessary.
19. Transfer to a serving dish or individual bowls.
20. Garnish with diced green onions and chopped cilantro.

Notes

• Adjust the level of spiciness by adding or omitting the jalapeño.
• Feel free to customize the garnishes with your favorite toppings.