Description
Indulge in the ultimate comfort food with this hearty and flavorful Steak Queso Rice bowl. Tender slices of seasoned steak are served over a bed of fluffy white rice mixed with black beans, corn, and zesty cilantro, all smothered in creamy queso blanco. Customize with your favorite toppings for a Tex-Mex delight!
Ingredients
Scale
Steak:
- 1 lb flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients:
- 2 cups cooked white rice
- 1 cup queso blanco
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn, cooked
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- Optional toppings: jalapeños, avocado slices, sour cream
Instructions
- Prepare Steak: In a bowl, coat sliced steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Cook Steak: Brown and cook seasoned steak in a skillet over medium-high heat for 4–6 minutes. Set aside.
- Prepare Rice Mixture: Combine cooked rice, black beans, corn, onion, cilantro, and lime juice in a bowl.
- Warm Queso: Heat queso until smooth and pourable.
- Assemble: Divide rice mixture into bowls, top with steak, drizzle with warm queso, add toppings, and serve.
Notes
- For a spicier kick, use pepper jack queso or add green chiles.
- Grilling the steak can enhance the smoky flavor of the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg
