1-Getting started with this Steak and Queso Rice recipe begins with simple, straightforward steps that make cooking feel like a breeze. First, rinse the basmati rice under cold water until it runs clear, which helps remove excess starch and keeps the grains fluffy. In a large skillet, heat 2 tablespoons of olive oil over medium heat, then add the minced garlic and chopped onion, sautéing for 2-3 minutes until they’re soft and aromatic.

2-Next, add the rinsed basmati rice to the skillet and stir it for about 2 minutes to toast it lightly, letting it soak up those delicious flavors. Pour in the crushed tomatoes and chicken broth, then crumble in the chicken bouillon cube, and mix in 1 teaspoon paprika, ½ teaspoon cumin, salt, and pepper to taste. Bring everything to a boil, reduce the heat to low, cover, and let it simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

3-While the rice cooks, season the 1 pound of sirloin steak strips with steak seasoning on both sides. In another skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat, then cook the steak for 4-5 minutes on each side for medium-rare, or until it’s done to your liking. Once the rice has rested for 5 minutes, fluff it up, top with the cooked steak, drizzle on the white queso, and garnish with fresh cilantro. Serve with flour tortillas if you want, and enjoy a warm, cheesy meal that’s perfect for any night.