Can you eat cheese and rice together?

Definitely! Many global cuisines pair cheese and rice—from Mediterranean risotto to Indian paneer rice. Here, cheese adds richness and mouthfeel, while rice provides texture and bulk, making it one of the best simple steak and rice recipes out there.

What cheese works best with steak?

While melted cheddar or Monterey Jack are popular, white queso is ideal. It combines cheeses like white American or Monterey Jack with cream, giving a smooth, pourable consistency that blankets the rice and steak beautifully.

Do steak and rice go together?

Yes, they make a classic pairing. Steak provides high-quality protein and bold flavor, while rice offers a fluffy, neutral canvas that soaks up sauces and juices. Together, they form a satisfying, complete meal.

Is queso good on rice?

Absolutely. Queso adds a rich, creamy texture and savory flavor that enhances simple rice. When drizzled over fluffy basmati, it creates a mouthwatering base that balances well with robust steak and spices.

Steak & Queso Rice: How To Make The Most Delicious

Name: How To Make The Most Delicious Steak & Queso Rice At Home
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 cups Basmati Rice; 2 ½ cups Chicken Broth; 1 cube Chicken Bouillon; 1 (14 oz) can Crushed Tomatoes; 2 cloves Garlic, minced; 1 small Onion, finely chopped (optional); 1 teaspoon Paprika; 1/2 teaspoon Cumin; Salt and pepper to taste; 2 tablespoons Olive Oil; 1 pound Sirloin Steak, cut into thin strips; 2 tablespoons Butter; Montreal steak seasoning, to taste; White Queso, for topping; Fresh Cilantro, for garnish; Flour tortillas, optional for serving

Description

This Cheesy Steak & Queso Rice recipe features tender sirloin steak strips seasoned with Montreal steak seasoning, served over fluffy tomato-infused basmati rice, and drizzled with warm white queso. It’s hearty, flavorful, and perfect for a satisfying weeknight dinner.

Ingredients

Scale

2 cups Basmati Rice
2 ½ cups Chicken Broth
1 cube Chicken Bouillon
1 (14 oz) can Crushed Tomatoes
2 cloves Garlic, minced
1 small Onion, finely chopped (optional)
1 teaspoon Paprika
1/2 teaspoon Cumin
Salt and pepper to taste
2 tablespoons Olive Oil
1 pound Sirloin Steak, cut into thin strips
2 tablespoons Butter
Montreal steak seasoning, to taste
White Queso, for topping
Fresh Cilantro, for garnish
Flour tortillas, optional for serving

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Instructions

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a large skillet or saucepan, heat olive oil over medium heat. Sauté minced garlic and chopped onion (if using) for 2-3 minutes until fragrant and translucent.
Add the rinsed basmati rice and toast for about 2 minutes, stirring continuously.
Pour in crushed tomatoes and chicken broth. Crumble in the chicken bouillon cube. Stir in paprika, cumin, salt, and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
Remove from heat and let sit covered for 5 minutes before fluffing the rice.
While rice cooks, season the sirloin steak strips with Montreal steak seasoning.
Heat 1 tbsp olive oil and butter in a separate skillet over medium-high heat. Add steak and cook for 4-5 minutes on each side or to your desired doneness.
Fluff the cooked rice and top with cooked steak strips. Drizzle generously with white queso.
Garnish with fresh cilantro and serve with warm flour tortillas if desired.

Notes

Use tomato sauce or diced tomatoes as a substitute for crushed tomatoes if preferred.
For extra heat, sprinkle crushed red pepper flakes or drizzle with hot sauce before serving.
Swap sirloin steak with flank or skirt steak if needed.
To save time, use pre-cooked steak or rotisserie chicken.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 5g
Sodium: 860mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 38g
Cholesterol: 95mg