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A bowl of seasoned Mexican rice topped with sliced medium-rare skirt steak, drizzled with melted queso, and garnished with fresh chopped cilantro.

Steak & Queso Rice

A comforting, flavor-packed one-pan weeknight dinner featuring tender, perfectly seared skirt steak cutlets sliced across the grain, arranged over a fluffy bed of savory spiced tomato rice, and blanketed in a rich white queso dip and fresh cilantro.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds skirt steak trimmed cleanly and seasoned with robust Mexican spices
  • 2 cups long-grain white rice rinsed thoroughly under cold water to remove excess surface starch
  • 8 ounces tomato sauce one small can to build a deeply savory red rice base layer
  • 2 cups chicken broth low-sodium liquid wash to cook the grains cleanly until fluffy
  • 1 cup white queso dip warmed thoroughly to drizzle in smooth velvet ribbons over top
  • 2 tablespoons taco seasoning divided evenly to spice the raw beef and the rice broth smoothly

Equipment

  • 1 Frying Skillet with Lid Heavy bottomed pan to distribute stove heat evenly and hold steam
  • 1 Wooden spoon Used to cleanly toast the dry grains without scratching the pan liner
  • 1 Sharp chef's knife Essential for cleanly cutting the seared beef across its natural muscle grain

Method
 

  1. Season your dry skirt steak cutlets heavily on both sides using a tablespoon of taco seasoning, pressing the rub firmly into the meat.
  2. Sear the meat flat inside a hot oiled frying skillet over high heat for four minutes per side until a deep golden crust forms cleanly.
  3. Transfer the seared steak onto a warm board to rest patiently, keeping the precious pan drippings inside the skillet container.
  4. Sauté the rinsed dry white rice inside the remaining pan juices over medium heat for two minutes until lightly toasted and fragrant.
  5. Pour the tomato sauce, chicken broth, and remaining taco seasoning over the grains, bringing the liquid base to a rolling boil.
  6. Cover the pan tightly with a lid, reduce the flame to low, and simmer undisturbed for fifteen minutes until the rice turns soft and fluffy.
  7. Slice your rested steak into thin strips across the grain, fanning them proudly across the top surface of the fluffed tomato rice.
  8. Drizzle the warm white queso dip in thick ribbons over the center core of the steak, scattering fresh chopped cilantro before serving hot.

Notes

Flash-sear your seasoned skirt steak over high heat first and remove it to rest before cooking the grains to guarantee a juicy, tender medium-rare texture. Keep the skillet covered tightly on a low heat setting during the rice simmer step to prevent the cooking steam from escaping early.