why make this recipe
This Steak Queso Rice Bowl gives you a warm, cheesy meal with beef and rice in one bowl. It cooks fast and fills you up. The dish mixes simple rice with tomato flavor, a seared steak, and creamy queso. If you like easy skillet rice dishes, try this Cheesy Sausage Rice Skillet for more ideas.
introduction
This recipe is simple and uses common ingredients. You cook rice in tomato and broth, sear a steak, then top the rice with creamy queso and herbs. The steps are short and clear. You can change the steak or cheese to fit your taste.
how to make Steak Queso Rice Bowl
Ingredients :
- 1 cup long grain white rice
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 teaspoon salt
- seared steak
- creamy queso
- fresh herbs
Directions :
- In a saucepan, heat olive oil over medium heat.
- Add the chopped onion and garlic, sauté until softened.
- Stir in the rice and cook for another minute.
- Pour in the chicken broth and tomato sauce, add salt, and bring to a boil.
- Reduce heat, cover, and simmer for about 18-20 minutes or until rice is cooked.
- In a separate pan, sear the steak until cooked to your liking.
- Assemble the bowls by placing rice at the base, topping with seared steak, creamy queso, and garnishing with fresh herbs.
how to serve Steak Queso Rice Bowl
Serve the rice hot in bowls. Slice the steak and place it over the rice. Spoon the queso over the steak so it melts into the rice. Add fresh herbs on top. Offer lime wedges, salsa, or a simple salad on the side.
how to store Steak Queso Rice Bowl
Cool the rice and steak to room temperature. Store in airtight containers in the fridge for up to 3 days. Keep the queso separate if you can. Reheat in the microwave or on the stove until hot. If the rice is dry, add a splash of water while reheating.
tips to make Steak Queso Rice Bowl
- Use a heavy skillet to sear the steak for a good crust. For tips on a garlic-forward steak, see this Garlic Rib Eye Steak guide.
- Let the steak rest 5 minutes before slicing so juices stay inside.
- Stir the rice once after 10 minutes to prevent sticking if your pot runs hot.
- Make the queso simple: melt cheese with a little milk and stir until smooth.
- Taste the rice for salt before serving and add more if needed.
variation (if any)
- Swap steak for chicken or shrimp.
- Add black beans or corn for texture.
- Use salsa verde instead of tomato sauce for a tangy flavor.
- Top with pickled onions or sliced avocado for extra freshness.
FAQs
Q: Can I use brown rice?
A: Yes, but cook time will be longer and liquid may need to increase. Follow brown rice package directions.
Q: How do I make the queso from scratch?
A: Heat milk, add shredded cheese, and stir over low heat until smooth. Add a little cornstarch slurry to thicken if needed.
Q: Can I meal prep this?
A: Yes. Store rice and steak in separate containers. Add queso when you reheat.
Q: What cut of steak works best?
A: Flank, skirt, or rib eye all work. Slice thin against the grain.
Q: Can I make this vegetarian?
A: Yes. Replace steak with grilled mushrooms, tofu, or seasoned beans.
Conclusion
For another take on steak and queso rice, check this recipe: Steak & Queso Rice – That Oven Feelin.
Steak Queso Rice Bowl
Ingredients
Method
- Heat olive oil in a saucepan over medium heat.
- Add the chopped onion and garlic, sauté until softened.
- Stir in the rice and cook for another minute.
- Pour in the chicken broth and tomato sauce, add salt, and bring to a boil.
- Reduce heat, cover, and simmer for about 18-20 minutes, or until rice is cooked.
- In a separate pan, sear the steak to your preferred doneness.
- Assemble the bowls by placing the cooked rice at the base.
- Top with seared steak, creamy queso, and garnish with fresh herbs.