Steak Fajitas over Mexican Rice with Queso

Prep

Before anything else, get all of your ingredients prepped and ready to go. This dish has three components moving at the same time and having everything chopped, measured and within reach makes the whole process smooth and stress free. Slice your chuck eye steak into strips, making sure they are not too thin so they hold up well during the sear. Toss the steak in olive oil and the fajita seasoning, mixing well so every piece is fully coated. Set the steak aside to marinate for at least 30 minutes. While the steak marinates, chop your onion for the rice, slice your bell peppers and red onion for the fajitas, chop your garlic and get your tomato blend ingredients ready.

Tomato Blend:

Add the tomato, onion and garlic to a blender with a small amount of water, starting with less than 1/4 cup. You want this blend to be thick, not liquidy, so go slow with the water and only add more as needed to get the blender moving. Blend until smooth and set aside.

Mexican Rice:

Wash your long grain parboiled rice thoroughly under cold water until the water runs clear, then spread it out and allow it to dry completely. Dry rice is important here because wet rice will not toast properly and you will lose that nutty depth that makes this rice so good.

Add a little oil to a medium heat pan and go in with the chopped onion. Cook until translucent, keeping the heat at medium so the onions soften without burning. Once the onion is ready, add in the dry rice and begin toasting it, stirring frequently so nothing sticks or burns. Toast on medium heat until the rice turns a light golden color.

Season the rice with the chicken bouillon, tomato bouillon, sazon and white pepper and stir everything together. Seasoning the rice at this stage helps the flavor absorb directly into each grain before any liquid goes in. Add in the tomato blend and allow it to cook and combine with the rice for a minute or two, stirring well.

Pour in the water and stir everything together. Bring the rice up to a rolling boil. While it is coming to a boil, take your jalapeño and give it a vertical slit down the middle so it can fully submerge into the rice. Once boiling, add the jalapeño, lower the heat to the lowest setting, cover with a lid and cook for 25 minutes without lifting the lid.

After 25 minutes, remove the lid, take the jalapeño out and fluff the rice with a fork. Cover it back up and let it steam off the heat for an additional 10 minutes. This last step is what finishes the rice perfectly and keeps it from getting mushy.

Steak Fajitas:

Heat a skillet over medium high heat and sear the marinated steak strips on each side until you get a solid golden crust. You want color on this steak but do not overcook it. Once you have that crust, remove the steak from the pan and set it aside.

Add the sliced bell peppers and red onion to the same pan and cook until they are translucent and softened. Add in the chopped garlic and cook until fragrant. Add the cooked steak back into the pan and combine everything together well. Add a small splash of water to loosen up the fond from the bottom of the pan and coat the steak and vegetables with a little sauce. Give it one final toss and you are done.

Queso:
In a separate pan over low heat, add the oil and flour and whisk them together to form a roux. This is an important step so be patient with it. You want to cook out the raw flour taste completely, letting the roux develop a light golden color before moving on. This takes a few minutes but it makes a big difference in the final flavor of the queso.

Once the roux has some color, pour in the evaporated milk and whisk continuously, bringing it up to a gentle simmer. Add in the shredded Monterey Jack cheese and stir until it is fully melted and smooth. Go in with the chopped green chiles and jalapeño and stir to combine. Season with salt and pepper to taste and keep it on low heat, stirring occasionally, until you are ready to serve.

Plate the Mexican rice, top it with the steak fajitas and serve the queso on the side for dipping or drizzling over everything.

TIPS AND TRICKS:

-Prepping everything before you start cooking is the move with this recipe. You have three components going at once and having your steak sliced and marinating, your rice ingredients prepped and your tomato blend ready before anything hits the heat keeps everything running on time and stress free.

-Marinating the steak for at least 30 minutes is important. That time allows the seasoning to really soak into the meat and gives you so much more flavor than if you season and immediately cook. If you have more time, marinate up to a few hours in the fridge for even better results.

-Making sure your rice is completely dry before toasting is one of the most important steps in this recipe. Wet rice will steam instead of toast and you will not get that golden color and nutty flavor that makes this Mexican rice so good.

-Keep the heat at medium when toasting the rice and cooking the onions. You want color without burning. Burned rice before it even hits the water will affect the flavor of the entire dish.

-Season the rice before adding the tomato blend. Layering the seasoning at each stage is what gives this rice that deep, restaurant quality flavor all the way through every grain.

-When making the queso, patience on the low heat is everything. Cook that roux until you can no longer smell raw flour and it has a slight golden color. Rushing past this step will leave your queso with a starchy taste that no amount of cheese can fix.

WHAT TO SERVE WITH THIS:

-Warm flour tortillas on the side let you wrap everything up into a fajita right at the table and turn this into a full interactive meal.

-A simple fresh pico de gallo or guacamole adds a cool, bright contrast to the richness of the steak and queso and ties the whole spread together beautifully.

-A cold Mexican Coke or agua fresca alongside this meal is the perfect finishing touch for the full restaurant experience right at home.

FREQUENTLY ASKED QUESTIONS:

What cut of steak works best for this recipe?
I used chuck eye for this recipe and it came out incredibly tender and flavorful. Chuck eye is an underrated cut that does not get nearly enough credit and it works beautifully for fajitas because of its marbling and how well it holds up to a hot sear. Skirt steak, flank steak and sirloin are also great options if chuck eye is not available at your local store. Skirt steak is the most traditional fajita cut and gives you amazing flavor, while sirloin is an easy everyday option that is simple to find. Whatever cut you go with, make sure to slice it into strips against the grain for the best texture.

Can I make the Mexican rice without a tomato blend?
You can use canned tomato sauce as a shortcut if you do not want to blend fresh tomatoes. Start with about 1/2 cup and adjust from there. If you do go the canned route, make sure you season well with garlic powder and onion powder to help build back some of that depth you get from the fresh blend. The fresh tomato blend does give the rice a brighter, more authentic flavor so if you have the extra five minutes it is absolutely worth it.

Can I use a different cheese for the queso?
Monterey Jack is a great melting cheese and gives you that smooth, creamy queso base. You can also use a combination of Monterey Jack and white American cheese if you want an even smoother, creamier texture. Avoid pre-shredded cheeses if possible since they contain anti-caking agents that can make the queso grainy instead of silky.

How do I keep the queso from getting thick and clumpy?
Keep the heat on low the entire time and stir frequently. If the queso starts to thicken up more than you want, add a small splash of evaporated milk and stir it back to your desired consistency. The roux base helps keep it stable but low and slow heat is what keeps it smooth and scoopable.

How do I store and reheat leftovers?
Store each component separately in airtight containers in the fridge for up to 3 days. Reheat the rice in the microwave with a damp paper towel over the top to keep it from drying out. Reheat the steak and peppers in a skillet over medium heat. For the queso, reheat on the stovetop over low heat with a splash of evaporated milk, stirring until it comes back together smoothly.