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- 1 cup jasmine rice - 2 cups chicken broth - 1 cup queso cheese sauce (store-bought or homemade) - 1 lb steak (sirloin or flank), cut into thin strips - 1 tablespoon olive oil - 1 bell pepper (red or yellow), sliced - 1 small onion, sliced - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving Jasmine rice gives a lovely aroma and texture. You can swap it with basmati rice if you like. Chicken broth adds depth, but vegetable broth works too. The queso cheese sauce is key for creaminess. You can make it at home or buy it ready-made. For steak, sirloin or flank is great, but chicken or shrimp can also work. Bell peppers add color and sweet flavor, while onion and garlic bring richness. For spice, chili powder and cumin are perfect; adjust to your taste. Fresh cilantro and lime add freshness and zesty notes at the end. When picking bell peppers, look for firm ones with shiny skin. They should feel heavy for their size. For onions, choose those that are firm with no soft spots. Fresh garlic should be plump and have dry skin. When selecting steak, look for bright red color and some marbling for tenderness. Avoid any meat that looks brown or has a strong odor. Always check the sell-by date to ensure freshness. These tips will help your creamy queso rice dish shine! Start with 1 cup of jasmine rice. Rinse it under cold water until the water runs clear. This step removes excess starch. It helps the rice not to clump together. Next, in a medium saucepan, add the rinsed rice and 2 cups of chicken broth. Bring this mixture to a boil. Once boiling, lower the heat, cover, and let it simmer for about 15 minutes. The rice should absorb all the liquid and become tender. For the steak, use 1 pound of sirloin or flank, cut into thin strips. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak strips and season them with salt, pepper, 1 teaspoon of chili powder, and 1 teaspoon of cumin. Sauté the steak for about 5 to 7 minutes. Cook it until it reaches your desired doneness. Once done, remove the steak from the skillet and set it aside on a plate. In the same skillet, add sliced onion, bell pepper, and minced garlic. Sauté these for about 3 to 4 minutes until they soften and smell great. When the rice is ready, stir in 1 cup of queso cheese sauce. Mix until the rice is well coated. Then, add the cooked steak and sautéed vegetables to the rice. Stir gently to combine all the ingredients. Taste and adjust the seasoning as needed. Let the dish rest for a minute before serving. Enjoy your creamy and flavorful masterpiece! To get the best texture, rinse the jasmine rice well. This helps remove extra starch. Cooking the rice in chicken broth adds flavor. Keep the lid on while it cooks to trap steam. This keeps the rice fluffy and tender. For the steak, thin strips cook faster and stay juicy. Sauté them on medium-high heat for a nice sear. Spice it up! I love adding chili powder and cumin to the steak. These spices bring warmth and depth. You can also try smoked paprika for a smoky taste. A squeeze of lime before serving adds brightness. Fresh cilantro gives a burst of freshness. Adjust salt and pepper to your taste for that perfect kick. Serve the creamy queso rice in bowls for a cozy feel. Top it with fresh cilantro for color. A lime wedge on the side is a nice touch. You can also add a drizzle of extra queso on top. This makes the dish look even more inviting. A sprinkle of chili flakes can add a pop of color and heat. Enjoy your delicious creation! {{image_2}} You can add some fun to your creamy queso rice. Try adding diced tomatoes or jalapeños for a spicy kick. Swap out the jasmine rice for brown rice or even quinoa for a healthier twist. You can also mix in black beans for extra protein and fiber. These small changes can make your dish unique! If you want to switch up the protein, you have many options. Chicken strips or shrimp work great in this dish. For a tasty plant-based choice, use tofu or tempeh. Season them the same way as the steak. This way, you keep that delicious flavor while trying new ingredients. To make this dish vegetarian or vegan, omit the steak and chicken broth. Use vegetable broth instead. You can also replace queso cheese sauce with a vegan cheese option. Many brands offer creamy, plant-based sauces that taste great. These changes keep the dish rich and satisfying without meat. To keep your creamy queso rice tasty, store it in an airtight container. Let the dish cool to room temperature before sealing it up. This helps prevent moisture build-up. Place the container in the fridge. It will stay fresh for up to three days. When ready to eat, check for any off smells or changes in color. You can freeze creamy queso rice for longer storage. Place it in a freezer-safe container or bag. Make sure to squeeze out as much air as possible. It can last up to three months in the freezer. When you're ready to enjoy it again, thaw it in the fridge overnight. Reheat in a microwave or on the stove, adding a splash of chicken broth to restore creaminess. Heat until it's steaming hot. The shelf life of the main ingredients varies. Jasmine rice can last for years if kept dry. Chicken broth in a can or carton can last several months, while homemade broth is best used within a week. Queso cheese sauce usually lasts about a week in the fridge once opened. Fresh vegetables like bell peppers and onions should be used within a week for the best taste. Always check the expiration dates to ensure freshness. To make creamy queso sauce from scratch, start with simple ingredients. You need: - 1 cup shredded cheese (like cheddar or Monterey Jack) - 1 cup milk - 1 tablespoon butter - 1 tablespoon flour - 1 teaspoon chili powder - Salt to taste 1. Melt the butter in a saucepan over medium heat. 2. Stir in the flour and cook for one minute to make a roux. 3. Gradually add the milk, whisking until smooth. 4. Add the cheese and stir until melted. 5. Season with chili powder and salt. This homemade sauce adds a rich flavor to your dish. Yes, you can use brown rice. It has a nuttier taste and is healthier. Just keep in mind that brown rice takes longer to cook. Use the same amount of chicken broth but increase the cooking time to about 40-45 minutes. The result will be a hearty and wholesome version of creamy queso rice. Creamy queso rice pairs well with many sides. Here are some tasty options: - Grilled vegetables for a fresh crunch - A simple green salad for balance - Tortilla chips for a fun crunch - Black beans for added protein These sides enhance the meal and create a well-rounded plate. This article covered how to make delicious Creamy Queso Rice with Steak Strips. We explored all the ingredients, from fresh produce to quality steak. I shared step-by-step instructions for perfect rice and steak. Tips on techniques, flavors, and presentation helped enhance the dish. You also learned about fun variations and best storage practices. Enjoy your cooking journey! This dish is sure to impress.

Creamy Queso Rice with Steak Strips

Dive into a delicious meal with this creamy queso rice with steak strips recipe! Made with jasmine rice, savory steak, and a rich queso cheese sauce, it's perfect for any dinner. This 30-minute recipe is easy to follow and packed with flavor, making it a hit for the whole family.
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

1 cup queso cheese sauce (store-bought or homemade)

1 lb steak (sirloin or flank), cut into thin strips

1 tablespoon olive oil

1 bell pepper (red or yellow), sliced

1 small onion, sliced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Rinse the jasmine rice under cold water until the water runs clear. This will help to remove excess starch.

    In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.

      While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced steak strips and season with salt, pepper, chili powder, and cumin. Sauté for about 5-7 minutes, or until the steak is cooked to your desired level of doneness. Remove the steak from the skillet and set aside.

        In the same skillet, add the sliced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened.

          Once the rice is done, stir in the queso cheese sauce until well combined.

            Add the cooked steak and sautéed vegetables to the creamy queso rice, stirring gently until everything is well incorporated. Adjust seasoning if necessary.

              Remove from heat and let the dish rest for a minute before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the creamy queso rice in bowls, garnished with fresh cilantro and a wedge of lime on the side for squeezing over the top before enjoying.