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Queso Pork and Rice

If you love Smith's Chili Con Queso Dip, you need to try our Queso Pork and Rice! Make this dish when you want to turn an ordinary dinner into a fiesta. Start off by cutting a pork tenderloin into 1" slices, then pounding it to 1/8" thick. Coat these strips with a mixture of flour, salt and cayenne – for an even bigger kick. Quickly cook the pork in butter and olive oil, then keep it warm in the oven while you prepare the sauce for your Queso Pork and Rice. Stir together the amber beer and our star ingredient: Smith's Chili Con Queso Dip. Return the cooked pork and drippings to the skillet, and add in the fresh tomatoes and cilantro at the very end. Can you imagine how delicious this is going to be already? Spoon the Queso Pork over your prepared rice, and get ready for your taste buds to start dancing!

How to Make


  • 2 to 2-1/2 lb pork tenderloin, cut crosswise into 1" slices
  • Cooking spray
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 cup amber beer
  • 16-oz carton Smith's Queso Dip
  • 2 Roma tomatoes diced in 1/2" cubes
  • 3 tbsp chopped cilantro, divided
  • 2 cups rice cooked according to package directions


  1. Preheat oven to 200 F.
  2. Place pork medallions between wax paper and pound pork to 1/8" thick.
  3. Mix flour, salt and cayenne. Coat each piece of pork.
  4. Spray skillet with cooking spray and heat to medium high; add the butter and olive oil.
  5. Heat each piece of pork for 1 minute per side. Set pork aside, cover, and keep warm in 200 F oven.
  6. Reduce skillet heat to medium and stir in the beer and Smith's Queso Dip. Mix well.
  7. Return the pork with any drippings to the skillet and heat for 5 minutes.
  8. Stir in the tomatoes and 2 tbsp chopped cilantro.
  9. Serve over rice and garnish with the remaining chopped cilantro.


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