I love the moment when fragrant basmati rice meets juicy, perfectly seasoned steak—it’s like a celebration of textures and flavors in every bite.
This Steak & Tomato-Infused Basmati Rice Bowl combines aromatic spices, tangy crushed tomatoes, and tender sirloin strips for a satisfying meal that feels both fresh and indulgent.
Why You’ll Love This Recipe
One-pan efficiency – Rice cooks right in the skillet with tomatoes and broth, keeping cleanup easy.
Bold steak flavor – Montreal seasoning and a butter finish bring out the richness of the sirloin.
Comforting spice – Paprika and cumin add warmth without overpowering the fresh cilantro garnish.
Versatile serving – Enjoy it as a bowl or wrap it in warm flour tortillas for a handheld feast.
What You’ll Need (Ingredient Highlights)
Basmati rice for fluffy, separate grains
Crushed tomatoes for tangy depth
Chicken broth and bouillon cube for savory richness
Garlic and onion for aromatics
Paprika and cumin for warming spice
Sirloin steak strips seasoned with Montreal steak seasoning
White queso for creamy topping
Fresh cilantro for bright herbal finish
Flour tortillas (optional) for serving
Pro Tips Before You Start
Rinse your rice thoroughly to remove excess starch and prevent clumping.
Toast the rice briefly with garlic and onion to build extra flavor layers.
Maintain a gentle simmer—avoid lifting the lid to ensure even cooking.
Rest the rice off heat for 5 minutes before fluffing to lock in moisture.
Sear steak hot and fast for a golden crust without overcooking the center.
How to Make Your Rice Bowl
Step 1: Prep & Sauté Aromatics
Rinse 2 cups basmati rice under cold water until clear.
In a large skillet or saucepan, heat 2 tablespoons olive oil over medium heat.
Add 2 minced garlic cloves and (optional) 1 small finely chopped onion.
Sauté 2–3 minutes, until translucent and fragrant.
Step 2: Toast the Rice
Add the rinsed rice to the skillet.
Stir continuously for 2 minutes, letting each grain coat in the aromatic oil.
Step 3: Add Tomatoes, Broth & Spices
Pour in 1 can crushed tomatoes and chicken broth.
Crumble 1 chicken bouillon cube into the mixture.
Season with 1 teaspoon paprika, teaspoon cumin, and salt and pepper to taste.
Stir to combine.
Step 4: Simmer the Rice
Bring to a boil, then reduce heat to low.
Cover and simmer 18–20 minutes, until rice is tender and liquid is absorbed.
Step 5: Rest & Fluff
Remove from heat and let sit, covered, for 5 minutes.
Fluff the rice gently with a fork.
Step 6: Cook the Steak
While rice cooks, season 1 lb sirloin steak strips generously with Montreal steak seasoning.
In a separate skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat.
Once hot, add steak strips and cook 4–5 minutes per side for medium-rare (or to your liking).
Remove and keep warm.
Step 7: Assemble & Top
Spoon the fluffy tomato-infused rice into bowls or onto a platter.
Top with the seared steak strips and drizzle generously with white queso.
Step 8: Garnish & Serve
Sprinkle 2 tablespoons chopped fresh cilantro over the top.
Serve with warm flour tortillas on the side, if desired.
What to Serve It With
Grilled vegetables (zucchini, bell peppers) for a colorful side
Black beans and corn for a Tex-Mex twist
Pickled jalapeños to add extra heat and acidity
Variations / Substitutions
Protein swap: Use chicken strips or shrimp seasoned with Cajun spices.
Vegetarian option: Omit steak and stir in pan-fried tofu cubes.
Cheese change: Try crumbled queso fresco or shredded Monterey Jack.
Spice adjustment: Add chili powder or chipotle flakes for smoky heat.
Storage & Leftovers
Refrigerate: Store rice and steak separately in airtight containers for up to 3 days.
Reheat: Warm rice in the microwave with a splash of broth; reheat steak in a hot skillet.
Freeze: Portion rice and steak into freezer bags; thaw overnight and reheat on stovetop.
FAQs
Can I use a different rice variety?
Yes—long-grain white or jasmine rice work; adjust liquid to rice ratios as needed.
What if I don’t have a bouillon cube?
Substitute an extra ½ teaspoon salt and ½ teaspoon poultry seasoning.
How do I prevent rice from burning?
Use a heavy-bottomed pan and keep the heat low once simmering begins.
Can I prep this ahead for meal prep?
Absolutely—cook rice and steak ahead and assemble fresh with queso just before serving.
Final Thoughts
This Steak & Tomato-Infused Basmati Rice Bowl is all about bold flavors and simple techniques.
The tender rice, rich tomatoes, and savory steak create a balanced, satisfying meal that’s perfect for any night of the week—or for sharing with friends.
Enjoy the vibrant colors and cozy warmth in every flavorful bite!
Steak & Tomato Basmati Rice Bowls
Ingredients
- 2 cups Basmati rice
- 2½ cups chicken broth
- 1 cube chicken bouillon
- 1 can ≈14 oz crushed tomatoes
- 2 cloves garlic minced
- 1 small onion finely chopped (optional)
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lb sirloin steak cut into thin strips
- 2 tablespoons butter
- Montreal steak seasoning to taste
- White queso for topping
- 2 tablespoons fresh cilantro chopped
- Flour tortillas optional
Instructions
- Rinse rice until water runs clear.
- Sauté garlic and onion in oil 2–3 min until fragrant.
- Toast rice in skillet 2 min, stirring.
- Add tomatoes, broth, bouillon, paprika, cumin, salt, and pepper; stir.
- Simmer covered on low 18–20 min until liquid is absorbed.
- Remove from heat and rest 5 min; fluff rice.
- See full steps with tips & photos → https://p4pd.org/steak-tomato-infused-basmati-rice-bowl/
Notes
- Want to go extra spicy? Add cayenne or red pepper flakes to the rice.
- Make it vegetarian by swapping the steak for roasted chickpeas or grilled veggies.
- Queso can be store-bought or homemade—go with what’s easiest!
