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–+ servings

Steak Queso Rice Skillet

Fluffy rice topped with seared steak and creamy queso
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Course
Servings 6 servings

Ingredients
  

For the rice:

  • 1 cup basmati rice
  • 1 3/4 cup water or chicken stock
  • 1 tbsp oil
  • 1 tsp kosher salt
  • 1/2 tsp ancho or chipotle chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin

For the rest of the skillet:

  • 2 lbs steak trimmed and cut into cubes
  • 1 onion sliced
  • oil for searing use a high heat safe oil
  • salt and pepper
  • white queso
  • cilantro
  • tortillas optional

Instructions
 

  • Make the rice by combining the oil, water, rice, and seasonings in a pot with a lid. Bring to a boil, then reduce heat to low and simmer for 13 minutes. Allow to sit for 5 minutes before fluffing with a fork.
  • Heat a heavy duty cast iron skillet or a wok over high heat until very hot. Add a tbsp of oil and about 1/3 of your steak that you have seasoned well with salt and pepper. Cook without stirring until the steak is deeply browned on one side. Stir and brown another side. Monitor the steak so it doesn't overcook. I cooked mine until it was about 140 in the center.
  • Add a bit more oil and cook the other batches of steak and set them aside. Add the onion and reduce heat to medium. Cook until lightly fried then add the rice and steak pieces. Briefly heat the queso so it is liquid and drizzle some over the top and top with cilantro.
  • Serve with extra queso on the side and tortillas if you'd like.
Keyword Beef, Lunch, Main Dish, Mexican
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