Description
Steak Loco Rice is a flavorful and hearty one-pan dish featuring tender carne picada sautéed with low-sodium taco seasoning, combined with perfectly toasted and seasoned long grain white rice, and topped with creamy white queso sauce and fresh green onions. This easy-to-make recipe is ideal for a satisfying weeknight dinner or casual meal with a delicious Mexican-inspired twist.
Ingredients
Meat and Seasoning
- 1 pound carne picada
- 1 ounce packet low-sodium taco seasoning
- ⅛ cup oil
Rice
- 1 cup uncooked long grain white rice, rinsed and drained
- ¼ cup finely diced yellow onion
- 2 cups low-sodium chicken stock (or beef stock or broth)
- 1 Tablespoon tomato paste
- 1 teaspoon reduced-sodium chicken Better than Bouillon (or beef bouillon)
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Toppings
- ½ cup white queso sauce
- 3 green onions, sliced
Instructions
- Cook the Carne Picada: Add 1 pound carne picada to a skillet over medium heat. Sauté for 4-6 minutes until the outside is browned and the meat is slightly pink inside. Some grease will release; drain excess if too much, but retain a little for flavor and seasoning adherence.
- Season the Meat: Add 1 ounce packet of low-sodium taco seasoning to the skillet. Stir thoroughly to coat the meat evenly and cook until the seasoning thickens and the meat is fully cooked. Transfer cooked meat to a plate and set aside.
- Prepare the Skillet for the Rice: If not using a nonstick skillet, clean it to prevent sticking. Add ⅛ cup oil to the skillet and heat it.
- Toast the Rice and Onions: Add 1 cup rinsed and drained long grain white rice and ¼ cup finely diced yellow onion to the hot oil. Stir constantly for 6-7 minutes or until the rice becomes light golden brown.
- Add Seasonings and Liquid: Stir in 2 cups low-sodium chicken stock, 1 tablespoon tomato paste, 1 teaspoon reduced-sodium chicken Better than Bouillon, ½ teaspoon paprika, ½ teaspoon cumin, ½ teaspoon onion powder, and ½ teaspoon garlic powder until combined.
- Bring to a Boil: Increase heat to high and bring mixture to a boil. Stir once more, then cover with a lid.
- Simmer the Rice: Reduce heat to low and simmer for 15 minutes, or until the liquid is fully absorbed and the rice is tender.
- Rest the Rice: Remove the skillet from heat, keep the lid on, and let the rice rest for 5-10 minutes to finish steaming.
- Fluff the Rice: Use a fork to gently fluff the rice, separating the grains.
- Combine Meat with Rice: Transfer the cooked carne picada back into the skillet and stir until the meat is heated through and well mixed with the rice.
- Garnish and Serve: Top the steak rice mixture with ½ cup white queso sauce and 3 sliced green onions. Serve immediately while warm.
Notes
- Rinsing and draining the rice before cooking removes excess starch and helps achieve fluffy grains.
- If the skillet accumulates too much grease when cooking meat, drain some for best texture and flavor balance.
- You can substitute chicken stock with beef stock or broth for a richer flavor.
- White queso sauce adds a creamy, mild cheesy topping that complements the dish perfectly; feel free to use your favorite queso recipe or store-bought.
- Allowing the rice to rest after cooking improves texture by evenly distributing moisture.
