Description
A delicious and easy recipe for a Steak Queso Rice Bowl, perfect for a satisfying meal.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound flank steak, sliced thin
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 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. Season the sliced flank steak with chili powder, garlic powder, cumin, salt, and pepper. Add the steak to the skillet and cook for about 3-4 minutes on each side until browned and cooked to your desired doneness. Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.
- In a separate saucepan, heat the queso cheese sauce over low heat until warm, stirring occasionally. If using canned corn, drain it before adding.
- 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 sliced steak, warm queso sauce, diced avocado, and chopped cilantro.
- 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 queso cheese sauce.
- Substitute the flank steak with grilled chicken or sautéed shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- 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: 35g
- Cholesterol: 80mg