Description
Enjoy a comforting bowl of Steak Queso Rice, featuring tender steak, fluffy rice, black beans, corn, and a rich queso cheese sauce. Topped with melted cheddar and fresh garnishes, this dish is perfect for cozy dinners or gatherings.
Ingredients
Scale
- 1 lb flank steak or sirloin, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 cup queso cheese sauce (store-bought or homemade)
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for garnish)
- Lime wedges (for serving)
Instructions
- In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss the steak pieces in the mixture until evenly coated.
- Heat a large skillet over medium-high heat and sear the steak pieces for 3-4 minutes on each side until browned. Remove from skillet and cover with foil to keep warm.
- In the same skillet, add the rice and toast for about 2 minutes, stirring frequently.
- Pour in the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- Fluff the rice with a fork and stir in black beans, corn, diced tomatoes, cumin, and chili powder.
- Pour the queso cheese sauce over the rice mixture and stir until well coated.
- Add the cooked steak back into the skillet and gently fold it into the rice mixture.
- Sprinkle shredded cheddar cheese on top, cover, and let sit on low heat for about 5 minutes until cheese is melted and bubbly.
- Remove from heat and garnish with chopped cilantro and diced avocado.
- Serve hot with lime wedges on the side for squeezing over the top.
Notes
- For a spicier dish, add diced jalapeños or a splash of hot sauce to the rice mixture.
- For a vegetarian version, substitute steak with sautéed mushrooms or grilled vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of beef broth or water to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes