Steak Cheese and Rice Skillet (Print Format)
Tender steak with cheesy rice and fresh cilantro—great for weeknights or Taco Tuesday.
# Ingredients:
→ Rice Base
01 -
1 cup long grain white rice
02 -
2 tbsp olive oil
03 -
1 small onion, chopped
04 -
1 tbsp minced garlic
05 -
2 cups chicken broth
06 -
8 oz tomato sauce
07 -
1/2 tsp salt
08 -
1/2 tsp pepper
09 -
1 tsp cumin
10 -
1 tsp dried cilantro
→ Steak
11 -
1 pound sirloin steak
12 -
2 tbsp butter
13 -
Montreal steak seasoning, as needed
→ Toppings & Optional Additions
14 -
Pancho’s White Queso, for topping
15 -
Fresh cilantro, for garnish
16 -
Flour tortillas, optional for serving
# Steps:
01 -
Rinse 1 cup of long grain white rice. Heat a skillet over medium-high heat and add 2 tbsp of olive oil. Add the rice and stir to toast lightly.
02 -
Add chopped onion and minced garlic to the skillet. Stir well, then pour in 2 cups of chicken broth and 8 oz of tomato sauce. Season with salt, pepper, cumin, and dried cilantro. Mix thoroughly and bring to a simmer.
03 -
Once it starts bubbling, cover the skillet with a lid and reduce the heat to medium-low. Cook for about 20 minutes or until the rice becomes tender.
04 -
Add 2 tbsp of butter to another skillet over medium-high heat. Add the cut sirloin steak and season with Montreal steak seasoning. Cook until the steak is done to your preference, then remove from heat.
05 -
Top the cooked rice with the steak and drizzle with Pancho’s White Queso. Garnish with fresh cilantro and serve, either as is or wrapped in flour tortillas.
# Tips:
01 -
This dish pairs well with salsa, fresh Pico de Gallo, or taco sauce.