Description
Indulge in the flavors of Tex-Mex with this delicious Steak & Queso Rice Recipe. Tender slices of seasoned steak sit atop a bed of white rice, black beans, and corn, all drizzled with creamy queso blanco. Garnished with fresh herbs and a hint of jalapeño, this dish is a flavor explosion in every bite.
Ingredients
Scale
Steak:
- 1 pound flank steak or sirloin (thinly sliced)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Queso Rice:
- 2 cups cooked white rice
- 1 cup queso blanco dip or cheese sauce (store-bought or homemade)
- 1/2 cup black beans (drained and rinsed)
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 jalapeño (sliced, optional)
- lime wedges for serving
Instructions
- Season and Cook Steak: Toss sliced steak with spices. Cook in a skillet until browned.
- Prepare Queso: Warm queso blanco until smooth.
- Assemble Bowls: Layer rice, beans, corn, and steak. Drizzle with queso. Garnish and serve with lime wedges.
Notes
- For a spicier version, add chopped chipotle peppers or a dash of hot sauce to the queso.
- Swap white rice for brown rice or cauliflower rice for a lighter option.
- Leftover grilled steak also works great in this recipe.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 3g
- Sodium: 790mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
