Steak Queso Rice Bowl
A delicious and satisfying dish combining tender steak, creamy queso, and hearty ingredients, perfect for weeknight dinners or casual gatherings.
Ingredients
Main ingredients
- 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
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1 cup queso cheese sauce warmed before serving
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 each avocado, diced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
Cooking the Steak
- In a large skillet, heat olive oil over medium-high heat.
- Add the sliced flank steak and season with chili powder, cumin, garlic powder, onion 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.
Preparing the Queso
- In a separate pot, warm the queso cheese sauce over low heat until smooth.
Combining Ingredients
- In a large bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Mix well to combine.
Assembling the Bowl
- Divide the rice mixture among serving bowls.
- Top each bowl with the cooked steak, a generous drizzle of warm queso cheese sauce, and diced avocado.
- Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
For added flavor, marinate the flank steak in spices for a few hours before cooking. Use fresh lime juice to brighten the bowl. Experiment with different beans, like pinto or kidney beans, for variety. Add some jalapeños for a spicy kick! Store leftovers in an airtight container in the refrigerator for up to 3 days.