Description
Indulge in the delicious Tex-Mex flavors of this Steak & Queso Rice bowl. Tender, seasoned steak served over a bed of rice with black beans, corn, and a generous drizzle of warm queso blanco. This easy-to-make dish is a satisfying meal for any day of the week.
Ingredients
Scale
For the Steak:
- 1 pound flank or skirt steak, sliced thin
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice Bowl:
- 2 cups cooked white or brown rice
- 1 cup queso blanco dip (store-bought or homemade), warmed
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
- 1/4 cup chopped green onions
- 1 tablespoon chopped cilantro
- Lime wedges for serving
Instructions
- Prepare the Steak: Toss sliced steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl.
- Cook the Steak: Cook seasoned steak in a skillet over medium-high heat for 3–4 minutes per side until browned and cooked to desired doneness. Rest for 5 minutes.
- Assemble the Rice Bowl: Warm rice and divide into serving bowls. Top with black beans, corn, and sliced steak. Drizzle with warm queso and garnish with green onions and cilantro. Serve with lime wedges.
Notes
- You can substitute the steak with grilled chicken or shrimp.
- Add diced jalapeños or hot sauce for a spicy kick.
- For a lower-carb version, serve over cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
