Description
Steak Queso Rice is a delicious and hearty meal featuring tender flank steak, creamy queso cheese, and a mix of beans and vegetables served over fluffy rice.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound flank steak, sliced thin
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili 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
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro (optional)
- Lime wedges for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with garlic powder, onion powder, chili powder, salt, and pepper. Cook for about 5-7 minutes, or until the steak is browned and cooked to your desired doneness. Remove from heat and set aside.
- In the same skillet, add the black beans, corn, and diced tomatoes. Stir to combine and heat through for about 3-4 minutes.
- Add the cooked rice to the skillet and mix well with the bean and corn mixture. Pour in the queso cheese sauce and stir until everything is evenly coated and heated through.
- Return the cooked steak to the skillet and gently fold it into the rice mixture. Cook for an additional 2-3 minutes until everything is heated through.
- Remove from heat and garnish with chopped green onions and cilantro, if using. Serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the mixture.
- Substitute the flank steak with grilled chicken or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg