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Steak Queso Rice Bowl

Steak Queso Rice Bowl: Your Quick Flavor-Packed Dinner Solution

A quick and delicious Steak Queso Rice Bowl that’s perfect for dinner, blending savory steak, creamy queso, and fresh toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups cooked white rice Substitute with brown rice for extra fiber.
  • 1 pound flank steak, sliced into thin strips Try grilled chicken, shrimp, or tofu for a different protein option.
For Cooking the Steak
  • 1 tablespoon olive oil Perfect for browning the steak and enhancing flavors.
  • 1 teaspoon chili powder Elevates the dish with warm, smoky notes.
  • 1 teaspoon cumin Adds a lovely earthy depth to every bite.
  • 1 teaspoon garlic powder Infuses the steak with aromatic goodness.
  • 1 teaspoon onion powder Offers a subtle sweetness that complements the savory elements.
  • Salt and pepper to taste Essential for seasoning and enhancing other flavors.
For the Creamy Element
  • 1 cup queso cheese sauce Warm gently to avoid lumps.
For Added Texture and Nutrition
  • 1 cup black beans, drained and rinsed Boosts protein and fiber while balancing flavors.
  • 1 cup corn (frozen or canned) Introduces sweetness and a delightful crunch.
  • 1 cup diced tomatoes Brightens the dish with fresh acidity.
For Finishing Touches
  • 1 whole avocado, diced Can swap for sour cream or Greek yogurt for a tangy twist.
  • 1/4 cup chopped fresh cilantro Enhances freshness and visual appeal when sprinkled on top.
  • Lime wedges for serving A zesty finish that brightens the overall dish when squeezed.

Equipment

  • large skillet
  • small saucepan
  • Large Bowl
  • spatula or spoon

Method
 

Step‑by‑Step Instructions for Steak Queso Rice Bowl
  1. Heat the Skillet: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers.
  2. Cook the Steak: Add 1 pound of sliced flank steak to the skillet, season with spices, and sear for 5-7 minutes.
  3. Warm the Queso: In a small saucepan, warm 1 cup of queso cheese sauce over low heat, stirring until smooth.
  4. Prepare the Rice Mixture: Combine 2 cups of cooked white rice with black beans, corn, and diced tomatoes in a large bowl.
  5. Assemble the Bowls: Divide the rice mixture into bowls, top with steak strips and drizzle with warm queso.
  6. Add Finishing Touches: Top with diced avocado and cilantro, and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

For best results, let the steak rest after cooking to lock in moisture. Adjust seasonings to taste for balanced flavors.

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