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–+ servings

Steak Queso Rice Bowl

A delicious and satisfying meal that combines bold flavors and hearty ingredients, featuring marinated flank steak, creamy queso cheese dip, and colorful vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition

Ingredients
  

Steak Queso Rice Bowl Ingredients
  • 1 pound flank steak, sliced into thin strips
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup uncooked white rice
  • 2 cups beef broth
  • 1 cup queso cheese dip
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes
  • 1 each avocado, diced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Medium Saucepan
  • Large Skillet

Method
 

  1. In a medium saucepan, bring the beef broth to a boil. Add the uncooked white rice, reduce heat to low, cover, and let simmer for 18-20 minutes.
  2. Heat a large skillet over medium-high heat. Add the marinated flank steak and cook for 4-5 minutes, stirring occasionally until browned.
  3. Stir in the black beans, corn, and diced tomatoes into the skillet. Cook for an additional 2-3 minutes until heated through. Drizzle the queso cheese dip over the top.
  4. Fluff the cooked rice and divide it among serving bowls. Top with the steak and vegetable mixture, add diced avocado, and garnish with fresh cilantro. Serve with lime wedges.

Nutrition

Calories: 550kcalProtein: 35gSodium: 800mg

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