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Steak Queso Rice: A Deliciously Cheesy and Flavorful Meal Idea

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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

  1. 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.
  2. 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.
  3. In the same skillet, add the rice and toast for about 2 minutes, stirring frequently.
  4. 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.
  5. Fluff the rice with a fork and stir in black beans, corn, diced tomatoes, cumin, and chili powder.
  6. Pour the queso cheese sauce over the rice mixture and stir until well coated.
  7. Add the cooked steak back into the skillet and gently fold it into the rice mixture.
  8. Sprinkle shredded cheddar cheese on top, cover, and let sit on low heat for about 5 minutes until cheese is melted and bubbly.
  9. Remove from heat and garnish with chopped cilantro and diced avocado.
  10. 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.

Find it online: https://psrecipeswillow.com/2025/05/steak-queso-rice/