Steak Queso Rice Bowl Recipe
A flavorful and hearty Steak Queso Rice Bowl featuring tender flank steak seasoned with a smoky spice blend, served over a bed of white rice mixed with black beans, corn, and diced tomatoes, all topped with creamy queso cheese sauce, fresh avocado, cilantro, and lime wedges for a vibrant finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
Main Ingredients
- 2 cups cooked white rice
- 1 pound flank steak, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion 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
- Prepare the Steak: In a large skillet, heat olive oil over medium-high heat. Add the sliced flank steak and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the steak is browned and cooked to your desired doneness. Remove from heat and set aside.
- Warm the Queso Sauce: In a separate pot, gently warm the queso cheese sauce over low heat, stirring occasionally until it is smooth and heated through. Keep warm until serving.
- Mix the Rice Bowl Base: In a large bowl, combine cooked white rice, black beans, corn, and diced tomatoes. Stir well to distribute all ingredients evenly.
- Assemble the Bowls: Divide the rice mixture evenly among serving bowls. Top each with the cooked steak strips, then drizzle generously with warm queso cheese sauce.
- Add Fresh Toppings: Add diced avocado on top of each bowl, garnish with chopped fresh cilantro, and serve with lime wedges on the side for squeezing over the dish to add brightness.
Notes
- For more flavor, marinate the flank steak in the seasoning blend and olive oil for 30 minutes before cooking.
- Use fresh corn if in season for best taste, alternatively frozen or canned corn works well.
- Queso cheese sauce can be store-bought or homemade depending on preference.
- Adjust seasoning levels according to your heat and spice tolerance.
- Serve immediately to enjoy the queso warm and melty.
Keywords: steak bowl, queso rice bowl, flank steak recipe, Mexican rice bowl, queso sauce, quick dinner, rice and steak
Find it online: https://spatulaqueen.com/steak-queso-rice-bowl-recipe/
