Go Back

Creamy Queso Rice with Steak Strips

Creamy queso rice with steak is a Tex-Mex steak bowl built on velvety queso-infused rice with diced tomatoes and green chiles. Tender seared steak strips fan over the top so the cheese sauce pools around every scoop.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
resting 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

Steak seasoning and searing
  • 1.5 lb flank or skirt steak
  • Salt to taste
  • pepper to taste
  • cumin to taste
  • smoked paprika to taste
  • garlic powder to taste
  • 2 tbsp olive oil
For the queso rice
  • 1.5 cup long-grain white rice uncooked
  • 3 cup chicken broth
  • 0.5 onion diced
  • 3 garlic minced
  • 1 can (10 oz) diced tomatoes and green chiles (Rotel) undrained
  • 6 oz Velveeta cheese cubed
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup sour cream
  • sliced jalapeño for serving
  • cilantro for serving
  • lime wedges for serving

Equipment

  • 1 cast iron skillet
  • 1 large saucepan

Method
 

Season and rest the steak
  1. Season the steak with salt, pepper, cumin, smoked paprika, and garlic powder, then let it rest at room temperature for 15 minutes.
  2. Pat off any excess seasoning crumbs so the steak can sear evenly.
Cook the queso rice
  1. Heat olive oil in a large saucepan over medium heat and sauté diced onion for 3 minutes, until softened.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  3. Stir in the uncooked long-grain white rice and toast for 2 minutes, until the grains look slightly opaque.
  4. Add chicken broth and the undrained Rotel, then bring to a boil.
  5. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
Melt in the queso and finish the steak
  1. Stir Velveeta, shredded cheddar, and sour cream into the hot rice until fully melted and creamy.
  2. Sear the steak in a hot cast iron skillet over high heat for 3-4 minutes per side for medium-rare.
  3. Rest the steak for 5 minutes, then slice thin against the grain.
Serve as a Tex-Mex steak bowl
  1. Serve the creamy queso rice in bowls and top with steak strips, sliced jalapeño, cilantro, and lime wedges.

Notes

Pro tip: for the best queso texture, keep the rice covered while simmering and stir the cheese in off any direct flame so it melts smooth instead of separating. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth or water to loosen the sauce. Freezing is not recommended because the cheesy rice can become grainy after thawing. For a lighter option, swap sour cream for plain Greek yogurt and use reduced-fat Velveeta or cheese (texture will be slightly less creamy).