Description
A delicious and hearty Steak Queso Rice Bowl that combines tender flank steak with creamy queso, served over a bed of rice and topped with fresh ingredients.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound flank steak, thinly sliced
- 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
- 1/4 cup chopped fresh cilantro
- 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 a separate saucepan, heat the queso cheese sauce over low heat until warmed through, stirring occasionally.
- In a large bowl, combine the cooked rice, black beans, corn, and diced tomatoes. Mix well to combine.
- To assemble the bowls, divide the rice mixture among serving bowls. Top each bowl with the cooked steak, a generous drizzle of queso cheese sauce, and diced avocado.
- Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the top.
Notes
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the rice mixture.
- Substitute the flank steak with grilled chicken or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet and Saucepan
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg