Description
Enjoy a delicious Tex-Mex-inspired meal with this Steak & Queso Rice recipe. Tender slices of seasoned steak are served over fluffy rice, topped with creamy queso, black beans, corn, and fresh toppings for a satisfying bowl bursting with flavor.
Ingredients
Scale
For the Steak:
- 1 pound flank steak or sirloin (thinly sliced)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked white or brown rice
- 1 cup queso dip (store-bought or homemade)
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup corn (fresh, canned, or frozen)
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1/2 lime
- Sliced jalapeños and avocado for topping (optional)
Instructions
- Prepare the Steak: Toss steak slices with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Cook the Steak: Brown and cook the seasoned steak slices in a skillet over medium-high heat.
- Warm the Queso: Heat the queso dip until pourable.
- Assemble the Bowls: Layer rice, steak, black beans, corn, red onion, and queso in serving bowls. Drizzle with lime juice and top with cilantro.
- Optional: Add jalapeños and avocado for extra toppings.
- Serve: Enjoy immediately.
Notes
- This dish is great for meal prep—store components separately and reheat before assembling.
- You can swap steak for grilled chicken or shrimp.
- For more spice, use spicy queso or add hot sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
