Ingredients
Equipment
Method
- Step 1: Start the Queso: Grab a medium skillet and melt butter over medium heat. Add minced garlic and sauté for about a minute until fragrant. Pour in the whole milk and gently bring it up to a simmer. Keep an eye on it so it doesn't boil over.
- Step 2: Cook the Rice: Rinse the long-grain white rice under cold water until the water runs clear. In a saucepan, heat olive oil, then add the rinsed rice and garlic powder. Toast it for just 2 minutes, stirring constantly. Pour in your broth or water and a pinch of salt. Bring it to a boil, then immediately cover, turn the heat way down low, and let it simmer for 18 to 20 minutes until all the liquid is gone and the rice is fluffy. Do not lift the lid.
- Step 3: Prepare the Steak: Pat your steak really dry with paper towels. Rub it all over with olive oil. In a small bowl, mix together paprika, cumin, garlic powder, salt, and black pepper. Sprinkle this mixture evenly over the steak, pressing the spices in so they stick.
- Step 4: Cook the Steak: Heat up a large skillet until it's very hot. Carefully add your seasoned steak. Sear it for 4 to 5 minutes per side for medium-rare to medium doneness. If you like it more cooked, go a minute or two longer, but be careful not to overcook.
- Step 5: Rest and Slice Steak: Once your steak is cooked, transfer it to a cutting board. Let it rest for 5 to 10 minutes to keep it tender and juicy. While it rests, thinly slice it against the grain.
- Step 6: Finish the Queso: Your milk should be simmering gently. Start adding the shredded cheddar and Monterey Jack cheeses a handful at a time to the skillet with the milk, stirring constantly until each addition is fully melted and the sauce is smooth before adding more. Once all the cheese is in, stir in the chili powder, ground cumin, and add salt and black pepper to taste. Keep it warm over low heat.
- Step 7: Prepare Garnishes: If using, chop fresh cilantro, cut limes into wedges, slice avocado, and slice jalapeños.
- Step 8: Assemble and Serve: Divide the hot, fluffy rice among plates or bowls. Arrange the sliced steak on top of the rice. Generously drizzle the warm, creamy queso sauce all over everything. Finish with fresh garnishes – cilantro, jalapeños, avocado, and a squeeze of lime. Serve immediately.
Notes
Substitutions & Additions: You can use sliced chicken breast or shrimp instead of steak. Sautéed onions, bell peppers, or grilled corn can be added. For more heat, add cayenne pepper to the queso or use Pepper Jack cheese. Experiment with other melting cheeses like Colby Jack or Pepper Jack. While long-grain white rice is classic, you could try basmati, jasmine, or brown rice (adjust cooking time).
Tips for Success: Pat steak dry for a good sear. Don't overcook flank or sirloin; use a thermometer (130-135°F for medium-rare, 135-140°F for medium). Rest the steak! Add cheese to simmering milk gradually and stir constantly over low heat for smooth queso. Rinse rice for fluffy grains. Don't lift the rice lid while cooking.
Storage: Store cooked steak, rice, and queso sauce in separate airtight containers in the refrigerator for 3-4 days. Reheat components separately (queso gently on stovetop/microwave with splash of milk) before assembling.