Steak & Queso Taco Rice

Steak & Queso Taco Rice Recipe

Steak & Queso Taco Rice is a deliciously hearty meal that brings together juicy steak, creamy queso, and seasoned taco rice in one comforting bowl. It’s the perfect dish for taco lovers who want a twist on traditional tacos, making it a complete and flavorful meal that’s easy to prepare and full of bold flavors.

Ingredients:

• For the Steak:
  • 1 lb flank steak or skirt steak (or any preferred cut)
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • Juice of 1 lime Homemade Samoas Girl Scout Cookies
• For the Taco Rice:
  • 1 cup long-grain white rice
  • 2 cups chicken broth (or beef broth for extra flavor)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or homemade taco seasoning)
  • Salt and pepper to taste
• For the Queso:
  • 1 ½ cups shredded Mexican cheese blend (cheddar, Monterey Jack, or a mix)
  • 1/2 cup heavy cream (or milk for a lighter option)
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
• For Garnish:
  • Chopped fresh cilantro
  • Lime wedges
  • Sour cream (optional)
  • Sliced jalapeños (optional)

Instructions:

1. Prepare the Steak:

• Begin by seasoning the steak. Rub the flank steak with olive oil, then sprinkle with chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Squeeze lime juice over the steak and let it marinate for at least 15-20 minutes (or up to an hour for more flavor).
• Heat a grill pan or skillet over medium-high heat. Once hot, cook the steak for 4-6 minutes per side for medium-rare, or adjust cooking time based on your preferred doneness. Let the steak rest for 5 minutes, then slice it thinly against the grain.

2. Make the Taco Rice:

• In a medium saucepan, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 3-4 minutes.
• Add minced garlic and cook for another 30 seconds until fragrant.
• Add the rice to the pan and toast for 2 minutes, stirring occasionally to prevent burning.
• Pour in the chicken or beef broth, then stir in the taco seasoning. Season with salt and pepper to taste. Bring the mixture to a boil, then cover the saucepan and reduce the heat to low. Let the rice cook for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.

3. Prepare the Queso:

• In a small saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
• Slowly add in the heavy cream (or milk), whisking constantly until the mixture thickens, about 3-4 minutes.
• Once the sauce has thickened, add in the shredded cheese, garlic powder, salt, and pepper. Stir until the cheese is fully melted and the queso is smooth. Adjust seasoning to taste.

4. Assemble the Dish:

• Serve the cooked taco rice as the base of the dish.
• Top the rice with the sliced steak, then drizzle with the creamy queso sauce.

5. Garnish and Serve:

• Garnish with freshly chopped cilantro, lime wedges, and optional toppings like sour cream and sliced jalapeños for extra flavor.Potsticker Soup with Mushrooms Bok Choy

Enjoy!

• Serve immediately and enjoy the delicious combination of juicy steak, cheesy queso, and seasoned taco rice.

Tips for the Best Steak & Queso Taco Rice:

• Choose the Right Steak: Flank steak or skirt steak are both great options for this recipe. They’re tender when cooked quickly and sliced thin. You can also use ribeye or sirloin if you prefer.

• Adjust the Spice Level: If you prefer a spicier dish, add some diced jalapeños to the rice or sprinkle chili flakes over the steak for extra heat.

• Make it in One Pot: To simplify, you can make the rice and queso sauce in one pan. After cooking the rice, set it aside, then use the same pan to make the queso.

• Customize the Toppings: Add more toppings like diced tomatoes, avocado slices, or shredded lettuce for extra crunch and freshness.

• Meal Prep: This dish is great for meal prepping. Prepare the steak, rice, and queso in advance, and store them separately in airtight containers. Reheat when ready to serve.

Why You’ll Love Steak & Queso Taco Rice:

• Flavorful & Filling: The tender, well-seasoned steak paired with the creamy queso sauce and flavorful taco rice creates a dish that’s savory, spicy, and incredibly satisfying.

• Easy to Make: This dish is simple to prepare with just a few ingredients and minimal prep. Perfect for a quick weeknight dinner or a weekend treat.

• Customizable: You can easily adjust the level of spiciness or add more toppings to make it your own.

FAQs:

Q: Can I use a different cut of steak?

• Yes! While flank steak or skirt steak are preferred for their tenderness and quick cook time, you can also use ribeye, sirloin, or even chicken if you prefer.

Q: Can I make the queso in advance?

• Yes, you can make the queso ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a little more cream if it becomes too thick.

Q: Can I make this recipe vegetarian?

• Absolutely! Simply swap out the steak for grilled vegetables like zucchini, bell peppers, or mushrooms. You can also use black beans or plant-based meat as a protein. Billion Dollar Buttery Biscuits

Q: What’s the best way to store leftovers?

• Store any leftover steak, rice, and queso separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.