Steak Cheese Rice Dinner (Print Version)
Tender steak served on seasoned rice with melted cheese and fresh cilantro for a satisfying meal.
# Ingredients:
Rice and Seasonings
01 -
1 cup long grain white rice
02 -
2 tablespoons olive oil
03 -
1 small onion, chopped
04 -
1 tablespoon minced garlic
05 -
2 cups chicken broth
06 -
227 grams (8 oz) tomato sauce
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried cilantro
Steak and Toppings
11 -
454 grams (1 pound) sirloin steak
12 -
2 tablespoons butter
13 -
Montreal steak seasoning, to taste
14 -
Pancho’s White Queso cheese sauce
15 -
Fresh cilantro, for garnish
16 -
Flour tortillas, for serving
# Instructions:
01 -
Rinse the rice thoroughly. In a skillet over medium-high heat, add olive oil and the rinsed rice. Stir frequently to lightly toast the rice for even flavor development.
02 -
Add chopped onion and minced garlic to the skillet with toasted rice. Stir to combine. Pour in chicken broth and tomato sauce, then season with salt, pepper, cumin, and dried cilantro. Stir well and bring to a simmer.
03 -
Cover the skillet with a lid, reduce heat to medium-low, and cook for approximately 20 minutes or until the rice is tender and liquid is absorbed.
04 -
While rice is cooking, melt butter in a separate skillet over medium-high heat. Season cubed steak with Montreal steak seasoning. Add steak to the skillet and cook to your preferred doneness. Remove from heat.
05 -
Layer the cooked rice on plates or in a serving dish, top with the cooked steak, and drizzle with white queso sauce. Garnish with fresh cilantro. Serve as is or wrapped inside warmed flour tortillas.
# Notes:
01 -
For added flavor, serve with salsa, fresh Pico de Gallo, or taco sauce.