If you’re looking for a hearty and indulgent rice bowl recipe, this Steak Queso Rice is a perfect choice!

Scale

1 lb steak strips (sirloin, flank, or ribeye)

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon cumin

1 cup jasmine or basmati rice

2 cups beef broth

1 tablespoon butter

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon smoked paprika

1 cup shredded white cheddar cheese

½ cup Monterey Jack cheese

¾ cup heavy cream

2 tablespoons cream cheese

½ teaspoon garlic powder

¼ teaspoon cayenne pepper (optional)

2 tablespoons cilantro

1 jalapeño

1 tablespoon sour cream

½ cup diced tomatoes

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1. In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, cover, and simmer 15–18 minutes.

2. Season steak with salt, pepper, garlic powder, paprika, and cumin. Sear in olive oil 3–4 minutes per side.

3. Heat heavy cream on low. Melt cream cheese. Add cheddar and Monterey Jack until smooth. Add garlic powder and cayenne.

4. Assemble bowls with rice, steak, and queso.

5. Garnish with cilantro, tomatoes, jalapeño, or sour cream.

Use high-quality steak for best results.

Let the steak rest before slicing.

Keep queso on low heat to maintain smoothness.