Queso Mexican Steak and Rice | Cooking with Katie Cross
Queso Mexican Steak and Rice
5 mins prepServes 5
This Queso Mexican Steak and Rice is an easy, customizable weeknight dinner that delivers perfectly fluffy Mexican rice, juicy seasoned steak, and creamy queso all in one incredible dish.
0 Place a large skillet over medium high heat and add the vegetable oil. Once heated, cook the diced onions for 1–2 minutes. Add the rice, stir to coat in oil, and toast for about 5 minutes, stirring often so it doesn’t burn.
1 Stir in the tomato bouillon, chicken bouillon, tomato sauce, and water, whisking until smooth. Let it come to a simmer, then reduce the heat to low. Cover and cook gently for 15 minutes—do not remove the lid.
2 Toss the steak strips with olive oil and fajita seasoning in a small bowl until fully coated. Cook the steak in a separate skillet over medium high heat in small batches, about 1–2 minutes per side.
3 After the rice finishes cooking, turn off the heat and let it sit covered for 10 minutes. Fluff the rice, add the steak on top, and finish with your desired amount of queso cheese dip. Serve immediately.
