Go Back
–+ servings
A bowl of steak and queso rice and rice topped with creamy cheese sauce, pico de gallo, and fresh cilantro.

steak and queso rice

This one-skillet steak and queso rice is the ultimate weeknight dinner — juicy seared steak, creamy cheesy rice, and just the right kick of jalapeño. Ready in under 40 minutes with minimal cleanup, it’s a family favorite that’s both hearty and bold in flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Dinner
Cuisine: American, Tex-Mex
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Sirloin or ribeye steak - Pat dry before seasoning
  • 1 teaspoon Garlic powder - Adds depth
  • 1 teaspoon Smoked paprika -Brings smoky flavor
  • ½ teaspoon Ground cumin Warm - earthy note
  • ½ teaspoon Black pepper - Freshly ground preferred
  • ¾ teaspoon Sea salt - Adjust to taste
  • 1 tablespoon Butter - For searing and flavor
For the Rice Base
  • 1 cup Long-grain white rice - Toast in skillet before cooking
  • 2 cups Beef broth - Adds rich flavor
  • 1 can10 o z Diced tomatoes - With juice
  • ½ cup White onion - Diced small
  • 3 cloves Garlic - Minced
  • 1 whole Jalapeño - Diced seeds removed for mild heat
  • 1 tablespoon Butter or oil - -for sautéing veggies
For the Queso
  • 1 cup White American cheese - Melts smoothly for queso texture
  • ½ cup Milk or heavy cream - Use more for looser sauce
  • ½ cup Mexican cheese blend - Cheddar/Monterey Jack combo
  • 1 can 4 oz Green chiles - Mild or hot per preference
  • 2 tablespoon Pickled jalapeño juice - Secret ingredient — adds tang!
To Finish
  • 1 whole - Avocado Sliced for serving
  • 2 tablespoon Fresh cilantro - Chopped
  • 1 whole Lime - Cut into wedges
  • ¼ cup Diced tomatoes - Optional garnish

Equipment

  • 1 12-inch cast iron skillet (Retains heat and gives steak a great sear )
  • 1 Sharp chef's knife (For slicing steak thinly)
  • 1 Wooden Spoon (Ideal for stirring hot ingredients)
  • 1 Cutting Board (Use a separate one for meat)
  • 1 Measuring cups & spoons (For precise seasoning and liquid amounts)

Method
 

  1. Pat steak dry and season with salt, pepper, garlic powder, paprika, and cumin.
  2. Heat skillet over high heat. Add butter, then sear steak 3–4 minutes per side. Remove and rest.
  3. In same pan, add butter, onion, and sauté 4 minutes. Add garlic and jalapeño, cook 1 minute more.
  4. Add rice and stir until lightly golden and nutty, about 2 minutes.
  5. Pour in beef broth, diced tomatoes, salt, and jalapeño juice. Cover and simmer 18 minutes
  6. While rice cooks, slice rested steak into bite-sized pieces against the grain.

Nutrition

Serving: 320gCalories: 610kcalCarbohydrates: 45gProtein: 36gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 10gTrans Fat: 110gCholesterol: 940mgSodium: 630mgPotassium: 2mgFiber: 5gSugar: 780gVitamin A: 780IUVitamin C: 11mgCalcium: 260mgIron: 3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes 

Tried this recipe?

Let us know how it was!