Steak and Queso Rice

Instructions

1. 1

   Finely chop the onion and fresh cilantro, keeping them separate. Rinse the dry, uncooked jasmine rice under cold running water in a fine-mesh sieve, then drain thoroughly.

2. 2

   Pat the steak dry and slice across the grain into strips about 1 cm thick. Toss with 1 tbsp olive oil, salt, black pepper, cumin, dried cilantro, garlic powder, onion powder and chili powder.

3. 3

   Heat the remaining 1 tbsp olive oil in a 2.5-litre saucepan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally. Add the drained rice and stir for 4 minutes, until the grains look dry and lightly toasted.

4. 4

   Stir in the chicken broth and tomato bouillon. Bring to a gentle boil over medium-high heat, allowing about 3 minutes. Cover tightly, reduce the heat to low and simmer gently for 18 minutes. Remove from the heat and leave covered for 10 minutes before fluffing.

5. 5

   During the final 10 minutes of the rice simmering, heat a 30 cm heavy frying pan over medium-high heat for 2 minutes. Add half the steak in a single layer and sear for about 3–5 minutes, turning occasionally, until browned and the thickest strips reach 63°C/145°F. Insert an instant-read thermometer sideways into a thick strip to check. Transfer to a plate and repeat with the remaining steak.

6. 6

   Let each batch of steak rest for at least 3 minutes before serving, loosely covered. Reduce the empty frying pan to low heat and let it cool for 1 minute. Carefully add the measured water and scrape up the browned bits, then stir in the purchased ready-to-eat white queso sauce. Heat gently for 4–5 minutes, stirring frequently, until it reaches 74°C/165°F; avoid a hard boil.

7. 7

   Fluff the rested rice and divide among four bowls. Top with the steak and any resting juices, spoon over the warm queso and finish with the fresh cilantro.