Ingredients
Scale
- 1 cup of long grain white rice
- 2 tablespoons of olive oil
- 1 small onion finely chopped
- 1 tablespoon of minced garlic
- 2 cups of chicken broth
- 8 ounces of tomato sauce
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of dried cilantro
- 1 pound of sirloin steak sliced
- 2 tablespoons of butter
- Seasoning with Montreal steak spice to taste
- Pancho’s White Queso sufficient for drizzling
- Fresh cilantro chopped, for garnishing
- Flour tortillas for serving
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the rice and stir continuously until it begins to brown slightly, ensuring it does not burn.
- Introduce the chopped onion and minced garlic into the skillet, continuing to sauté on medium-low heat until they become fragrant and translucent.
- Pour the chicken broth and tomato sauce into the skillet containing the rice. Stir thoroughly to ensure all ingredients are well integrated.
- Bring the mixture to a brisk boil, then allow it to boil for two minutes.
- Reduce the heat to low, cover the skillet, and permit the rice to simmer for 20 minutes, ensuring the liquid is absorbed and the rice is tender.
- Concurrently, melt butter in another large skillet over medium-high heat. Add the sliced sirloin steak, seasoning generously with Montreal steak spice. Cook, stirring occasionally, until desired doneness. Remove the steak from the skillet.
- After the rice has simmered, turn off the heat but keep the skillet covered. Allow rice to sit covered for 10 minutes to absorb flavors and perfect the texture.
- Fluff the cooked rice with a fork and arrange on a serving platter. Layer the steak over the rice, drizzle Pancho’s White Queso liberally, and garnish with fresh cilantro.
- Serve with warm flour tortillas for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican