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Cooking Queso Rice with Steak Strips requires some simple yet tasty ingredients. Here’s what you'll need: - 1 cup long-grain rice - 2 cups beef broth - 1 tablespoon olive oil - 1 pound flank steak, thinly sliced - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup queso cheese sauce - 1 cup diced bell peppers (mix of red, green, and yellow) - 1 small onion, diced - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving Each ingredient plays a key role in creating the dish's rich flavor. The long-grain rice serves as a fluffy base. Beef broth adds savory depth. Olive oil helps sear the steak. The flank steak brings protein and bold taste. Spices like garlic powder, cumin, and smoked paprika enhance the dish's warmth. Queso sauce makes it creamy and delicious. Bell peppers and onions contribute color and crunch. Fresh cilantro adds brightness, while lime wedges give a zesty finish to each bite. With these ingredients ready, you can start crafting this delightful meal! {{ingredient_image_2}} - Rinse the long-grain rice under cold water until clear. - In a medium pot, bring 2 cups of beef broth to a simmer. - Add the rinsed rice, cover, and lower the heat. - Cook for 15-18 minutes until tender. - Let it rest for 5 minutes and fluff with a fork. - Heat 1 tablespoon of olive oil in a large skillet. - Add the thinly sliced flank steak. - Sprinkle with garlic powder, cumin, smoked paprika, salt, and pepper. - Sear the steak for 3-4 minutes on each side. - Once browned, move the steak to a plate to rest. - In the same skillet, add the diced onion and mixed bell peppers. - Sauté for 5-6 minutes until the veggies soften. - Pour in the queso cheese sauce and mix well. - Slice the rested steak into strips. - Fold the steak into the cheesy vegetable mixture. - Serve generously over the fluffy rice. - Add fresh cilantro and lime wedges for garnish. - To make fluffy rice, rinse it well under cold water. This removes extra starch, which helps prevent clumping. After rinsing, let it drain for a minute. - Cook the rice in beef broth for great flavor. Simmer it gently and cover the pot. Let it cook for 15-18 minutes. Once done, let it rest covered for 5 more minutes. This step helps it fluff up nicely. - For perfectly cooked steak, slice the flank steak thinly against the grain. This makes it tender. Sear it in hot olive oil for a rich crust. Cook it for 3-4 minutes on each side. Then, let it rest on a plate. Resting keeps the juices inside the meat. - Pair your queso rice with a fresh salad. A simple green salad with a light dressing works well. You could also serve tortilla chips on the side for crunch. - For garnishes, sprinkle fresh cilantro on top. It brightens up the dish. You can also add lime wedges. The zest from the lime gives a fresh flavor kick. - For artistic plating, use large, deep bowls. Spoon the rice first, then add the cheesy steak mixture on top. This creates a colorful layered look. - You can also serve in clear bowls to show off the colors of the dish. Finish with a light sprinkle of cilantro on top. Add lime wedges on the side for a nice touch. Pro Tips Use Quality Beef: Opt for well-marbled flank steak for the best flavor and tenderness. The fat content enhances the overall taste of the dish. Let the Steak Rest: After cooking, allow the steak to rest for a few minutes before slicing. This helps retain the juices, making every bite more flavorful. Customize the Queso: Feel free to add spices or jalapeños to your queso cheese sauce for an extra kick. Adjust the heat to your preference! Fresh Herbs Matter: Garnish with freshly chopped cilantro just before serving. It adds a burst of freshness that complements the richness of the dish. {{image_4}} If you want to switch things up, consider alternatives to flank steak. You can use chicken, beef sirloin, or even shrimp. Each option brings its own flavor and texture. For a plant-based twist, try using tofu or tempeh. Both soak up flavors well and add protein. To boost heat, add spices like cayenne pepper or chili powder. A touch of jalapeño can also spice things up. For cheese lovers, experiment with different sauces. Try pepper jack, cheddar, or a mix for a unique taste. Each choice will change the dish's flavor profile. For make-ahead options, cook the rice and steak in advance. Store them separately in airtight containers. You can assemble the dish when you're ready to eat. This saves time on busy days. When it comes to freezing, ensure everything cools first. Then, portion it out into freezer-safe bags. For reheating, the microwave works well, but a skillet brings back texture. Just add a splash of broth or water to keep it moist. To keep your queso rice with steak strips fresh, follow these tips: - Let the dish cool to room temperature before storing. - Use airtight containers to prevent moisture loss. - Divide into smaller portions for easy access and quicker reheating. I recommend glass containers. They keep food fresh and are safe for the oven. To reheat your delicious leftovers without drying them out, use these methods: - Microwave: Place the rice and steak in a microwave-safe bowl. Add a splash of water or beef broth. Cover with a damp paper towel. Heat on medium for 1-2 minutes, stirring halfway. - Stove: In a skillet, add the leftover rice and steak. Pour in a bit of beef broth. Heat on low, stirring often, until warmed through. Both methods work well. The microwave is quick, while the stove gives better flavor. How long can your leftovers last? - Store in the fridge for up to 3-4 days. - If you want to keep them longer, freeze for up to 3 months. Look for these signs of spoilage: - Off smell or flavor. - Changes in texture, like sliminess. - Visible mold or discoloration. Keep an eye on your food to enjoy it safely! Queso Rice with Steak Strips is a hearty dish. It features fluffy rice topped with tender steak and creamy queso sauce. The blend of spices gives it a rich flavor. You have the lovely crunch of bell peppers and onions, too. This dish is colorful and filling, perfect for a family meal. Yes, you can use different rice types. Long-grain rice works best for fluffiness. However, jasmine or basmati rice also adds nice flavor. If you prefer brown rice, it is a great choice, but cooking time will be longer. Keep in mind, the type of rice may change the dish's texture. To add heat, try these tips: - Mix in some diced jalapeños when cooking the steak. - Use spicy queso cheese sauce or add hot sauce. - Sprinkle crushed red pepper flakes over the finished dish. These adjustments will give your meal a nice kick while keeping the creamy texture. Yes, this recipe is great for meal prep. You can cook the rice and steak ahead of time. Store them separately for freshness. The queso mixture also holds up well in the fridge. Just reheat when ready to eat. This dish tastes just as good, making meal prep easy and delicious! This blog post shared how to create a tasty Queso Rice with Steak Strips. We explored each ingredient, from the rice to the toppings. You learned how to prepare the rice and steak, sauté veggies, and combine everything for a delicious meal. I offered cooking tips, presentation ideas, and meal prep advice. Now, you have all the tools to make this dish your own. Enjoy experimenting with flavors and ingredients to find your perfect version!

Sizzling Queso Rice with Steak Strips

A flavorful dish featuring fluffy rice topped with cheesy steak and sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 cup long-grain rice
  • 2 cups beef broth
  • 1 tablespoon olive oil
  • 1 pound flank steak, thinly sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup queso cheese sauce
  • 1 cup diced bell peppers
  • 1 small onion, diced
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Rinse the long-grain rice thoroughly under cold running water until the water appears clear. Drain and set aside.
  • In a medium pot, bring the beef broth to a gentle simmer over medium heat. Add the rinsed rice, cover, and reduce heat to low. Cook for 15-18 minutes until tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  • Heat olive oil in a large skillet over medium-high heat. Add flank steak, garlic powder, ground cumin, smoked paprika, and a sprinkle of salt and pepper. Sear for 3-4 minutes on each side until browned and cooked to desired doneness. Transfer to a plate and let rest.
  • In the same skillet, add diced onion and mixed bell peppers. Sauté for 5-6 minutes until softened and onions are translucent.
  • Pour queso cheese sauce over the sautéed vegetables and stir to coat evenly.
  • Slice the rested steak into strips and fold into the cheesy vegetable mixture, stirring to combine.
  • Serve by spooning the cheesy steak and vegetable mixture over a bed of rice. Garnish with chopped cilantro and serve lime wedges on the side.

Notes

Serve in large bowls for a layered presentation, garnished with cilantro and lime wedges.
Keyword queso, rice, sizzling, steak