Steak & Queso Rice – A Tex-Mex Classic with Big Flavor

Created on June 29th, 2025 at 05:36 pm

A Texan Family Favorite in One Skillet 🍽️

If warm weekends and home-cooked comfort had a flavor, this would be it. Steak & Queso Rice brings all the bold, creamy, and savory vibes of a Tex-Mex feast—right from your kitchen in under 40 minutes.

Ingredients

• 1 cup long grain white rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 tbsp minced garlic
• 2 cups chicken broth
• 8 oz tomato sauce
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried cilantro
• 1 lb sirloin steak, sliced
• 2 tbsp butter
• Montreal steak seasoning (to taste)
• Pancho’s White Queso (for drizzling)
• Fresh chopped cilantro (garnish)
• Flour tortillas (optional, for serving)

Instructions

1. Toast the Rice 🍚
   Heat olive oil in a large skillet. Add rice and toast until golden brown. Stir in chopped onion and garlic; sauté until fragrant.
2. Simmer the Flavor 🍅
   Add chicken broth, tomato sauce, salt, pepper, cumin, and cilantro. Bring to a boil for 2 minutes, then reduce heat and cover. Let simmer on low for 20 minutes.
3. Cook the Steak 🥩
   In another skillet, melt butter over medium-high heat. Add steak, season with Montreal spice, and cook until browned and done to your liking.
4. Fluff & Finish 🌿
   Let rice rest covered for 5 minutes. Fluff with a fork. Top with the seared steak, drizzle with warm queso, and sprinkle fresh cilantro.
5. Optional Serving Tip 🌮
   Scoop into tortillas for a Tex-Mex wrap twist!

Pro Tips

• Warm the queso gently on the stovetop to keep it creamy.
• Let the steak rest a minute before slicing to keep it juicy.
• Leftovers? They reheat beautifully with a splash of broth + more queso 😋