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Seared steak slices over seasoned rice, topped with crumbled cheese, diced tomatoes, and fresh cilantro.

Steak & Queso Rice

Nora
Juicy seared steak served over tomato-infused rice, topped with creamy queso blanco and garnished with cheddar cubes and cilantro. A perfect Tex-Mex dinner skillet that’s ready in under 30 minutes.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Tex-Mex
Servings 4 servings
Calories 560 kcal

Equipment

  • Cast-iron skillet
  • Cutting board
  • Sharp knife
  • Measuring cups

Ingredients
  

Ingredients

  • 1 lb flank or skirt steak thinly sliced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 0.5 cup diced tomato
  • 0.5 tsp cumin
  • 0.25 tsp smoked paprika
  • 1 cup queso blanco melted, store-bought or homemade
  • 0.25 cup white cheddar or Monterey Jack cubed
  • to taste salt and pepper
  • as needed fresh cilantro chopped, for garnish

Instructions
 

  • Season steak with salt, pepper, and olive oil. Sear in hot skillet until browned. Remove and set aside.
  • In the same skillet, sauté garlic until fragrant. Stir in diced tomatoes, cumin, paprika, and rice. Toast 1–2 min.
  • Add broth, bring to boil, cover and simmer 15 min until rice is tender and liquid absorbed.
  • Return steak to pan. Drizzle queso blanco and add cheese cubes. Cover for 1–2 min until cheese melts.
  • Top with chopped cilantro. Serve hot from the skillet.

Notes

Use a hot skillet for best steak sear. For spice, add cayenne or jalapeño. Reheat with a splash of broth to revive rice.

Nutrition

Calories: 560kcalCarbohydrates: 34gProtein: 35gFat: 30gSaturated Fat: 12gCholesterol: 95mgSodium: 520mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 6mgCalcium: 15mgIron: 18mg
Keyword queso rice, skillet dinners, steak rice, Tex-Mex steak
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