Description
A delicious and hearty Steak Queso Rice Bowl that combines tender flank steak, creamy queso, and fresh toppings for a flavor explosion.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound flank steak, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup queso cheese sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with chili powder, cumin, garlic powder, salt, and pepper. Cook for about 5-7 minutes, or until the steak is browned and cooked to your desired doneness. Remove from heat and set aside.
- In the same skillet, add the black beans and corn. Stir and cook for 2-3 minutes until heated through.
- In a bowl, combine the cooked rice, steak, black beans, and corn. Stir in the diced tomatoes and half of the queso cheese sauce, mixing until well combined.
- To serve, divide the rice mixture among bowls. Drizzle the remaining queso cheese sauce over the top. Add diced avocado and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the steak while cooking.
- Substitute the flank steak with grilled chicken or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg