Steak Queso Rice Bowl Recipe
This Steak Queso Rice Bowl is a flavorful and hearty meal featuring tender, spiced flank steak served over a bed of white rice mixed with black beans, corn, and diced tomatoes, topped with creamy queso cheese sauce and fresh avocado. Finished with cilantro and lime wedges, it’s a perfect quick and satisfying dish blending Mexican-inspired flavors with comfort food elements.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Rice and Vegetables
- 2 cups cooked white rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
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
Sauce
- 1 cup queso cheese sauce
Instructions
- Prepare the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak, then season it evenly with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook the steak for about 5 to 7 minutes until it’s browned and cooked to your preferred doneness. Once done, remove the skillet from heat and set the steak aside.
- Warm the Queso Cheese Sauce: In a separate small pot, gently warm the queso cheese sauce over low heat. Stir occasionally until the sauce is smooth and heated through, taking care not to let it boil.
- Mix the Rice Base: In a large mixing bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Stir thoroughly so all ingredients are well blended, forming the base of the bowl.
- Assemble the Bowls: Divide the rice mixture evenly among your serving bowls. Top each bowl with a portion of the cooked flank steak strips. Drizzle a generous amount of the warm queso cheese sauce over the steak and rice.
- Add Fresh Toppings and Serve: Finish by topping each bowl with diced avocado and a sprinkle of chopped fresh cilantro. Serve the bowls with lime wedges on the side for squeezing fresh lime juice over the top to add a bright, zesty flavor.
Notes
- If flank steak is not available, skirt steak or sirloin can be used as substitutes.
- For extra heat, add some chopped jalapeños or a sprinkle of cayenne pepper to the steak seasoning.
- You can prepare the rice and black beans ahead of time to speed up assembly.
- Use fresh queso cheese sauce or a good-quality store-bought one for best flavor.
- Serve with tortilla chips on the side for added crunch or as an appetizer.
Keywords: steak bowl, queso cheese, Mexican rice bowl, flank steak recipe, black beans and corn bowl, creamy queso bowl
Find it online: https://cookwithlea.com/steak-queso-rice-bowl-recipe/
