Description
A flavorful and creamy dish combining tender basmati rice cooked in a savory tomato and chicken broth mixture, topped with juicy seared sirloin steak strips and smooth melted white queso cheese. Garnished with fresh cilantro and perfect for a comforting meal served with optional flour tortillas.
Ingredients
Scale
Rice and Base
- 2 cups (about 370g) basmati rice, rinsed
- 2 ½ cups (600ml) chicken broth
- 1 cube chicken bouillon
- 1 can (14 oz / 400g) crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, chopped (optional)
- 2 tbsp (30ml) olive oil
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper, to taste
Steak
- 1 lb (450g) sirloin steak, sliced into strips against the grain
- 2 tbsp (28g) butter
- Montreal steak seasoning, to taste
- Salt and pepper, to taste
Toppings and Garnish
- White queso cheese, for topping (amount as desired)
- Fresh cilantro, for garnish (amount as desired)
- Flour tortillas, optional as a side
Instructions
- Rinse the Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. This helps remove excess starch, preventing the rice from becoming sticky during cooking.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat. Add 2 minced garlic cloves and 1 small chopped onion if using. Sauté for 2-3 minutes, or until the onion becomes translucent and the garlic is fragrant without browning.
- Cook the Rice: Add the rinsed rice to the skillet, then pour in 2 ½ cups of chicken broth along with 1 chicken bouillon cube and 1 can of crushed tomatoes. Stir everything together and bring to a simmer. Cover the skillet and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed.
- Prepare the Steak: While the rice simmers, heat another skillet over medium-high heat and melt 2 tablespoons of butter. Pat the sirloin steak strips dry with paper towels and season generously with Montreal steak seasoning, salt, and pepper. Sear the steak strips in the heated skillet until browned, turning to cook evenly. Use a meat thermometer to check for medium-rare doneness at 135°F (57°C). Remove the steak and let rest off the heat to retain juiciness.
- Melt the Queso Cheese: In a small pot, gently melt the white queso cheese over low heat. If the cheese is too thick, stir in about 2 tablespoons of warm water until the queso reaches a creamy, pourable consistency suitable for drizzling over the dish.
- Combine and Serve: Mix the cooked rice and tomato mixture with the rested steak strips. Evenly drizzle the melted white queso cheese on top. Serve the dish warm, garnish generously with fresh cilantro, and offer flour tortillas on the side for scooping, if desired.
Notes
- Rinsing the rice removes excess starch for fluffier cooked rice.
- Adjust the amount of queso cheese based on desired creaminess.
- You can substitute sirloin with flank or ribeye steak for different flavors.
- Flour tortillas are optional but great for serving as wraps or tacos.
- Cook steak to your preferred doneness but medium-rare keeps it juicy and tender.
- Using chicken bouillon cube intensifies the broth flavor but can be omitted for lower sodium.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
