Steak & Tomato Basmati Rice Bowls
This bold and savory steak rice bowl features perfectly seared sirloin strips, fragrant cumin-paprika rice cooked in chicken broth and crushed tomatoes, and a drizzle of creamy white queso. Topped with fresh cilantro and served optionally with warm tortillas.
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!