Description
A flavorful and hearty Steak Queso Rice Bowl featuring tenderly cooked flank steak seasoned with a blend of spices, layered over a base of white rice mixed with black beans, corn, and diced tomatoes, all topped with creamy queso cheese sauce, fresh avocado, cilantro, and a squeeze of lime for a vibrant finish. This Mexican-inspired dish offers a perfect balance of textures and bold flavors, ideal for a satisfying main meal.
Ingredients
Scale
Base
- 2 cups cooked white rice
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
Steak
- 1 pound flank steak, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Toppings
- 1 cup queso cheese sauce
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Prepare the Flank Steak: Heat a large skillet over medium-high heat and add one tablespoon of olive oil. Once shimmering, add the sliced flank steak. Season generously with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the steak is browned and reaches your desired level of doneness. Remove from heat and set aside to rest, to retain juices and tenderness.
- Warm the Queso Cheese Sauce: In a separate pot, warm the queso cheese sauce over low heat. Stir gently to ensure the sauce becomes creamy and smooth without lumps, enhancing the richness of the dish.
- Combine the Rice and Vegetables: In a large bowl, mix the cooked white rice, black beans, corn, and diced tomatoes together until evenly combined. This colorful vegetable and rice mixture forms the flavorful base for the bowl.
- Assemble the Bowls: Divide the rice and vegetable mixture evenly among serving bowls. Top each with the cooked flank steak, then drizzle generously with the warm queso cheese sauce. Add diced avocado on top for a creamy contrast, sprinkle with chopped fresh cilantro, and serve with lime wedges on the side to add a zesty brightness before eating.
Notes
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the rice mixture.
- You can substitute flank steak with grilled chicken, shrimp, or tofu for alternative proteins.
- Letting the steak rest after cooking ensures it stays juicy and tender.
- Use day-old rice for better texture that holds up well in this bowl.
- Warm queso sauce slowly over low heat to maintain a smooth, creamy consistency.
- Customize toppings such as adding sour cream, pickled onions, or fresh radishes for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Steak Queso Rice Bowl, flank steak, queso cheese sauce, Mexican rice bowl, black beans, corn, avocado, cilantro, lime, spicy rice bowl, easy dinner
